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Easiest Way to Cook Yummy Savoury pumpkin pie

Savoury pumpkin pie. Pumpkin is a versatile and delicious vegetable. Mash it, steam it, boil it, roast it (yum yum) and puree it. And the most famous way to eat pumpkin puree is in a pumpkin pie.

Savoury pumpkin pie This pumpkin pie from scratch is worlds better than anything you'll buy at the store. No canned pumpkin, no sweetened condensed milk, no store-bought pie crust. Seriously, this is the BEST pumpkin pie recipe I've ever tried, and I don't say that lightly! You can have Savoury pumpkin pie using 14 ingredients and 16 steps. Here is how you cook it.

Ingredients of Savoury pumpkin pie

  1. Prepare 1 of medium pumpkin (approx 1kg).
  2. It's 2 of onions.
  3. Prepare 3 of garlic cloves.
  4. It's 2 of bay leaves.
  5. Prepare 350 g of mushrooms.
  6. Prepare Sprig of rosemary.
  7. It's Sprig of thyme.
  8. You need 2 tbsp of plain flour.
  9. Prepare 1 tbsp of tomato puree.
  10. It's 1 tsp of miso paste.
  11. You need 300 ml of veg stock.
  12. You need of Salt and pepper.
  13. It's 2 of x ready rolled puff pastry sheets*.
  14. Prepare 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. An - out of the ordinary - Mediterranean savory pumpkin pie with feta cheese and Mediterranean herbs.

Savoury pumpkin pie instructions

  1. Preheat your oven to 180°C (350F).
  2. Chop your pumpkin in half, removing the stem and scooping out the pumpkin flesh and seeds from the inside..
  3. Peel off the pumpkin skin. This can be made easier by cutting the pumpkin into wedges..
  4. 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..
  5. Meanwhile, chop your onions, garlic and mushrooms. Remove the thyme and rosemary from their stems, and finely chop..
  6. 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..
  7. 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..
  8. 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..
  9. Taste and season with salt and pepper. Remove from the heat and leave to cool..
  10. 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)..
  11. 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..
  12. Fill the dish with the mushroom and pumpkin pie filling. Brush some non-dairy milk along the edges of the pastry..
  13. 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..
  14. 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..
  15. Brush the top with non-dairy milk and bake in oven for 25-30 minutes until golden brown. Serve and enjoy!.
  16. 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..

An amazing combination of sweet pumpkin roasted with tangy feta cheese that you really should try at least once in your life. It goes even further because the right choice of herbs takes this pumpkin pie to the next level. Give pumpkin pie a light and airy makeover in this easy chiffon version, then top it with a citrusy homemade whipped cream for the win. Get the recipe from Woman's Day » Savory Pumpkin-Onion Skillet Pie In my humble opinion, this is one of the greatest Greek recipes in the entire Aegean! With two basic ingredients, a good frying pan and some manual deftness, you'll create a simple elegant pumpkin skillet pie that is a paean to the simplicity of the Mediterranean Diet and can stand its own at the fanciest.

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