At the end of every week there is the leftover, scrap, random containers of food challenge to navigate prior to doing the weekly shop on Monday morning. Sometimes this is a delicious treasure hunt if what you’ve cooked during the week has been a hit! But other times, like tonight, you stare at the leftovers on offer and think that a piece of toast might be a better option.
There is the Italian Sausage and lentil stew that I did in the slow cooker last night. Possum wasn’t a fan, Legoman wasn’t a fan. I must’ve been hungry as I quite liked it…
There is a BIG container of the Beef and Beer Stew I made earlier in the week (with a kilo of lovely organic beef!) which tasted quite horrible. So disappointing. Still figuring out how to redeem that one.
And then there was the big piece of Jarrahdale pumpkin which was meant to go into a Pumpkin, Chickpea and Lemongrass stew that never got made.
Pumpkin, Fetta and Lentil Pie!!!!!!!!!!!!!!!!!!!!!!!
I am proud to say this was a winner! My own recipe too! Possum loved it. I loved it. And it was super easy to make.
I thought we had puff pastry (in my head there is an endless supply of it in my freezer), turns out we only had shortcrust. So I made it more of a pastry sandwich than a pie, but if you went to a fancy restaurant they would’ve called it a pie!
Here we go…
Even tasty on its own!
Pumpkin, Fetta and Lentil Pie
500g piece of Jarrahdale Pumpkin, or another strong flavoured pumpkin
400g tin of brown lentils, drained and rinsed
70g Greek Fetta cut into small cubes
2 cloves of garlic crushed
2 Tablespoons tomato chutney
1/2 cup frozen peas
black pepper to taste
2 sheets frozen shortcrust pastry
1. Place whole piece of pumpkin in oven at 160C for 1-2 hours. If you don’t have much time, cut the pumpkin and roast hotter for less time. Possum and I spent the time outside pulling out weeds then vacuuming the house.
2. Take pumpkin out of oven, scoop flesh into a bowl. Discard seeds and skin.
3. Stir in lentils, fetta, chutney, peas and pepper.
4. Cut (or break, as I did) the frozen pastry sheets into desired shapes. Place into oven at 180C for 10 minutes.
5. Take pastry out of the oven, top every second piece with pumpkin mix (more is better), place a second piece of pastry on top.
6. Return to the oven to bake for a further 10 minutes or until golden.
I would suggest serving with a green salad on the side if you have the right stuff available.
How do you take a good photo of this??? Here is the finished product.
Pumpkin, Fetta and Lentil Pie
Affordability : EXCELLENT. Pumpkin will cost you about $1, Lentils $1, fetta $2, peas 20c. Pastry is also only a couple of dollars and as its a frozen product, something you can buy on special or in bulk and keep for a long time.
Time Factor : MODERATE. You do need the time to roast the pumpkin, but you could use leftover pumpkin from a roast dinner, or make it a day ahead if you know your schedule in advance.
Complexity : LOW. Very easy, join in your kidlets to stir and scoop.
Deliciousness : EXCELLENT. Surprisingly full of flavour!
Mess : LOW. One or two baking trays and a bowl and spoon.
Tummy Filling Factor : MODERATE. Bulk out your plate with a lovely fresh green salad. Possum ate half an avo with hers.
Possum Friendly? YES. She ate all of it!! I cut it up into small squares for her. She had fun pulling the two pieces apart, picking out the peas and cheese, mushing the pumpkin and lentils. She is also having a really good try with cutlery. Tonight she was attempting to chop her dinner with a full sized dinner knife. The shortcrust pastry thankfully cracked and crumbled at her effort 🙂
Would I make it again? Yes, probably after a busy day.