Individual pot pies make a great meal on a chilly day. These are filled with a colorful mixture of butternut squash, sweet potato, kale, and lentils and topped with puff pastry. Serve along with a fresh green salad.
Ingredients:
One red onion, chopped
3 garlic cloves, peeled and minced
1/2 butternut squash, peeled and chopped in bite size pieces,
1 sweet potato, peeled and chopped in bite size pieces
1 bunch lacinto kale, remove stems and chop in fine pieces
1 pound brown lentils, rinsed
Fresh sprigs of thyme, sage, rosemary
1 pint vegetable broth
Olive oil
Salt and pepper
1 box Puff pastry, at room temperature
Olive oil, or egg wash to brush on top
Directions:
Preheat oven to 400 degrees
Heat 2 T olive oil in large stock pot, add garlic and onion and sauté until soft, do not brown
Add butternut squash, sweet potato and soften
Add lentils, sprigs of fresh herbs
Pour in broth and add 1 t salt and 1/2 t pepper
Allow to boil and then simmer lentil mixture for 20-30 minutes until lentils are soft
Stir in chopped kale
Scoop mix into 6-8 ramekins until 1/2 to 1 inch from top. Mixture should be moist with some liquid but not soupy
Roll out puff pastry and cut into squares, 6-8 to cover each individual pot pie
Stretch out over ramekin and tuck over the sides
Brush pastry with egg wash, or olive oil to keep vegan
Cut "x" or two lines in top of pastry to allow heat to escape
Bake in oven at 400 for approximately 20 minutes until pastry is golden brown
Serve warm
