Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, savoury pumpkin pie. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Savoury pumpkin pie is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Savoury pumpkin pie is something which I have loved my entire life. They’re fine and they look wonderful.
Image by funkyfrogstock @ stock.adobe.com Pumpkin is a versatile and delicious vegetable. Mash it, steam it, boil it, roast it (yum yum) and puree it. In a medium-sized bowl, whisk together the pumpkin puree, eggs, brown sugar, cinnamon, ginger, nutmeg, allspice, cloves and salt until smooth. Whisk in the heavy cream and whole milk.
To get started with this particular recipe, we must prepare a few components. You can have savoury pumpkin pie using 14 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Savoury pumpkin pie:
- Prepare 1 medium pumpkin (approx 1kg)
- Make ready 2 onions
- Get 3 garlic cloves
- Prepare 2 bay leaves
- Get 350 g mushrooms
- Take Sprig rosemary
- Prepare Sprig thyme
- Get 2 tbsp plain flour
- Get 1 tbsp tomato puree
- Get 1 tsp miso paste
- Get 300 ml veg stock
- Get Salt and pepper
- Get 2 x ready rolled puff pastry sheets*
- Take Non-dairy milk (for a wash)
Multiverse dish like all vegetable pies, savory pumpkin pie is a light single dish, a side dish or an aperitif if served in small squares. It is good hot or lukewarm. In short, it is always good as long as the pumpkin is sweet and tasty! I'm not a big fan of pumpkin pie as dessert, but this cheese-spiked version gets a lot of airtime in my kitchen.
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.
In short, it is always good as long as the pumpkin is sweet and tasty! I'm not a big fan of pumpkin pie as dessert, but this cheese-spiked version gets a lot of airtime in my kitchen. Toss the pumpkin and shallot in olive oil. Sprinkle with salt, pepper and the thyme leaves. Place in an even layer on a roasting tin or rimmed baking tray.
So that’s going to wrap this up for this special food savoury pumpkin pie recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
