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This being National Pie week in the UK, honest, and the current ingredient challenge being pumpkin, I thought I would combine the 2 with a Pumpkin pie.
The recipe is adapted from here.
http://www.thenovicechefblog.com/2010/08/cinnamon-pumpkin-squash-yam-cheddar-pot-pie/
INGREDIENTS:
For the pumpkin mixture:
1 tin (400g) canned pumpkin or 400g of chopped, fresh pumpkin (peeled)
1 tbsp fresh rosemary, chopped
1 leek, chopped
2 cloves garlic, crushed
1 tbsp olive oil
125ml double cream
1 tbsp ground cinnamon
salt and pepper, to taste
For the squash and sweet potato mixture:
1 medium onion, chopped
1 medium butternut squash, peeled and diced
2 tablespoons olive oil
125ml double cream
150-175g golden raisins/sultanas
2 medium sweet potatoes, cooked, and diced
2 scallions, chopped
5 large basil leaves, chopped
salt and pepper, to taste
100g strong cheddar cheese, grated
100g mozzarella cheese, grated
3 ounces brie, sliced thinly
1 sheet shortcrust pastry
1 egg beaten with milk to glaze
DIRECTIONS:
For the pumpkin mixture:
For the squash and yam mixture:
The recipe is adapted from here.
http://www.thenovicechefblog.com/2010/08/cinnamon-pumpkin-squash-yam-cheddar-pot-pie/
INGREDIENTS:
For the pumpkin mixture:
1 tin (400g) canned pumpkin or 400g of chopped, fresh pumpkin (peeled)
1 tbsp fresh rosemary, chopped
1 leek, chopped
2 cloves garlic, crushed
1 tbsp olive oil
125ml double cream
1 tbsp ground cinnamon
salt and pepper, to taste
For the squash and sweet potato mixture:
1 medium onion, chopped
1 medium butternut squash, peeled and diced
2 tablespoons olive oil
125ml double cream
150-175g golden raisins/sultanas
2 medium sweet potatoes, cooked, and diced
2 scallions, chopped
5 large basil leaves, chopped
salt and pepper, to taste
100g strong cheddar cheese, grated
100g mozzarella cheese, grated
3 ounces brie, sliced thinly
1 sheet shortcrust pastry
1 egg beaten with milk to glaze
DIRECTIONS:
For the pumpkin mixture:
- Preheat oven to 375 degrees. Mix pumpkin and rosemary and roast in oven for 20 minutes. While pumpkin is roasting, heat a deep pan over medium heat and add olive oil, leek, and garlic. Saute until wilted, about 8 minutes.
- Next, add double cream, cinnamon, salt and pepper and cook over medium heat for 5 minutes.
- Then mix in the pumpkin mixture and remove from the stove.
- Grease the ramekins with oil or bitter and divide the pumpkin mixture evenly into the bottom of the ramekins.
For the squash and yam mixture:
- Heat olive oil over medium heat in a large pan. Add onions and butternut squash saute for 6 minutes.
- Next the cream and raisins and cook over medium until squash is cooked thoroughly, take care not to boil the cream too much.
- Add the sweet potatoes, scallions, basil, salt and pepper and carefully mix. Then remove from heat and add in the cheddar, mozzarella, and brie folding in to the mixture until melted completely.
- Layer the butternut squash mixture over the pumpkin mixture. Cut the shortcrust pastry lid to fit over the ramekin(s), plus the edges down firmly and glaze with the beaten egg. Make a small cut in the center of the pastry to allow hot air to escape!
- Preheat oven to 350F/180C/Gas Mark 6. Place ramekins in oven and allow to cook for 25 minutes, or until cooked and hot in the center.
I will even send a Thank You card! I love pumpkin particularily in the Fall. Well that is when it is mostly available here. Make sure that you put it on your list as the one of the more versatile vegetables.