Description
Autumn - a good time for cooking. Went to bed, pulled carrots and dug potatoes, cut the pumpkin and the battle. All their present, delicious. Today we're going to dance, "Autumn tango" with a wonderful fragrant soup made from autumn vegetables, lentils and smoked pot.
Ingredients
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Pumpkin
400 g
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Potatoes
4 piece
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Onion
1 piece
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Carrots
1.5 piece
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Lentils
6 Tbsp
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Pork neck
300 g
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The dough is flaky unleavened
250 g
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Cheese
100 g
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Chicken egg
1 piece
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Vegetable oil
-
Radishes
3 piece
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Salt
-
Curry
1 tsp
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Turmeric
1 tsp
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Pepper Cayenne
0.5 tsp
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Water
1 l
Cooking
Pumpkin peel, remove seeds, cut into medium-sized pieces.
Peel the potatoes, cut into cubes.
Onion cut into half rings, carrots - rings. Sauté in vegetable oil.
Pumpkin and potatoes, cover with water, boil for 20 minutes, add boiled vegetables, cook for another 10 minutes. After - beat with a blender until smooth, add curry, salt, pepper, turmeric.
Smoked neck cut into cubes.
Lay the meat in the pot, pour in pumpkin puree, add 2 tbsp of lentils in each pot.
Puff pastry roll out into a thin layer. On one half of the reservoir to pour the grated cheese.
Cover the second half, roll out, cut circles with a diameter 2 cm larger than the neck of the pot.
Cover dough pots, tightly glued to the sides.
Even with foil, I made the cheese spoon the dough, but forgot to take pictures of :) Cover the pot brush with beaten egg. Send in a preheated 180 degree oven for 20 minutes.
Clean the radishes, cut out the legs for mushrooms. From the carrots to make hats. Fasten with a toothpick.
Pots served with fresh greens hot. Bon appetit!
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