Savoury pumpkin pie. Festive Pumpkin Pie That's Bound To Receive Great Reviews. Transfer to a large bowl or clean counter and gently kneed a few times to finish bringing the dough together. Divide the dough in half, then shape each half into flattened rounds and wrap tightly in plastic.
And the most famous way to eat pumpkin puree is in a pumpkin pie.
I have a confession: I've never eaten sweet pumpkin pie.
But I have served up this savoury pumpkin pie many times.
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, savoury pumpkin pie. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Festive Pumpkin Pie That's Bound To Receive Great Reviews. Transfer to a large bowl or clean counter and gently kneed a few times to finish bringing the dough together. Divide the dough in half, then shape each half into flattened rounds and wrap tightly in plastic.
Savoury pumpkin pie is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They're fine and they look wonderful. Savoury pumpkin pie is something that I've loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook savoury pumpkin pie using 14 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Savoury pumpkin pie:
- {Get 1 of medium pumpkin (approx 1kg).
- {Take 2 of onions.
- {Prepare 3 of garlic cloves.
- {Get 2 of bay leaves.
- {Get 350 g of mushrooms.
- {Make ready Sprig of rosemary.
- {Take Sprig of thyme.
- {Prepare 2 tbsp of plain flour.
- {Prepare 1 tbsp of tomato puree.
- {Make ready 1 tsp of miso paste.
- {Get 300 ml of veg stock.
- {Make ready of Salt and pepper.
- {Take 2 of x ready rolled puff pastry sheets*.
- {Get of Non-dairy milk (for a wash).
Remove from oven and set aside. Spoon the warm pumpkin mixture into the pastry case. Combine the eggs, cream, salt, pepper and nutmeg, and pour over the the pumpkin. Sprinkle the pumpkin seeds on top of the pie.
Steps to make Savoury pumpkin pie:
- Preheat your oven to 180°C (350F).
- Chop your pumpkin in half, removing the stem and scooping out the pumpkin flesh and seeds from the inside..
- Peel off the pumpkin skin. This can be made easier by cutting the pumpkin into wedges..
- Chop the pumpkin into bite sized cubes and add to a baking tray. Drizzle over olive oil, season with salt and pepper, and bake in oven for 35-45 minutes, until softened..
- Meanwhile, chop your onions, garlic and mushrooms. Remove the thyme and rosemary from their stems, and finely chop..
- When the pumpkin is nearly ready (about 5-10 minutes to go) heat some oil in a pan over medium heat and add the onions. Fry until softened and then add the minced garlic and bay leaves, frying for a couple more minutes..
- Next add the herbs and mushrooms, stirring through. Leave the mushrooms until they have reduced a bit and then give a stir. Keep cooking for around 10-15 minutes until the mushrooms are totally reduced..
- When the pumpkin is ready, remove from oven and add into the pan with the flour, tomato puree, miso paste and vegetable stock. Bring to a boil and then turn down to simmer until the mixture has thickened..
- Taste and season with salt and pepper. Remove from the heat and leave to cool..
- When the mixture has cooled off (it doesn’t have to be cold, just so that there is no steam), you’re ready to assemble your pie. Remove the bay leaves from the mixture. Turn the oven back on to preheat at 180°C (350F)..
- In a rectangular baking dish, flour the surface and then layer your ready-rolled puff pastry along the base. Cut the excess pastry to the size of the tray..
- Fill the dish with the mushroom and pumpkin pie filling. Brush some non-dairy milk along the edges of the pastry..
- Cover your filling with the other sheet of puff pastry and seal the edges together. Cut off the excess pastry. You can crimp the edges together by pressing with your fingertips to create a curved shape..
- Use the extra pastry you cut off to roll out and cut into decoration for the top of the pastry. I went for three seasonal leaves..
- Brush the top with non-dairy milk and bake in oven for 25-30 minutes until golden brown. Serve and enjoy!.
- NOTES Variations: You can go to town with the decorations for the top of the pie, just keep in mind with puff pastry it will shrink and puff up, so better to create the shapes slightly bigger than you want in the end. Try this recipe with a variety of other vegetables, including other seasonal ones, at other times of the year..
Remove from the oven and let cool for a few minutes before serving. The savoury pumpkin pie turned out pretty good! I really liked the way the sweet pumpkin paired with the salty feta cheese. I enjoyed the pumpkin pie warm the first day and straight out of the fridge the second day and it was good both ways. I am thinking that a sweet pumpkin pie would be really nice cooked in a phyllo dough crust as well.
So that's going to wrap this up with this special food savoury pumpkin pie recipe. Thanks so much for your time. I'm sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
