Photo: Priscilla Du Preez
Pumpkin & sage pot pies
11 ingredients
Serves 2
openrecipes
A vegetarian main course which can be made the day before your dinner party
Estimated Nutrition (whole recipe, rough)
956
Calories
22g
Protein
45g
Fat
110g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small onion , cut into thin wedges
- 1 garlic clove , finely chopped
- 400g pumpkins or butternut squash, peeled and cut into chunks
- a small bunch of sage leaves, roughly torn
- olive oil
- 5 tbsp dry white wine
- 150g mascarpone
- 150ml vegetable stock , fresh, cube or concentrate
- 1 beaten egg , for glazing
- 150g plain flour
- 75g butter , chilled and diced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes