Lentil and pumpkin pot pies

Rosemary ice puff pastry

• 1 sprig fresh rosemary (approx. 10 cm long), leaves only
• 90 g ice cubes
• 180 g unsalted butter, frozen and cut into pieces
• 200 g plain flour
• 1 tsp sea salt

Pumpkin and lentil filling

• unsalted butter, for greasing
• 1 brown onion (approx. 150 g), cut into halves
• 2 garlic cloves
• 40 g olive oil
• 1 carrot (approx. 250 g), thinly sliced into rounds
• ¼ tsp dried rosemary
• 2 sprigs fresh thyme, leaves only
• ¼ tsp dried fennel seeds
• 150 g red lentils, rinsed and drained
• 460 g water
• 1 tbsp Vegetable stock paste (see Tips)
• 400 g pumpkin, cut into pieces (2 cm)
• full cream milk, for brushing