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Savoury pumpkin pie.

Savoury pumpkin pie.

After a wonderful but rainy week end in Ljubljana I’m back, not rested but happy! 🙂

Douring the next weeks I’ll have no time to cook and take pictures but I have photos of this and three more recipes so I only have to write.

While I was away I became, for the first time, an aunt: I’m so happy and I want to congratulate Francesca and Pietro and the small and beautiful Samuele.

To celebrate I promised the new mum a luxury, all chocolate cake made by the Pastry Queen 2012 Sonia Balacchi, of course I’m looking forward to eat it too!

Waiting for this delice I give you the recipe of a very tasty savoury pie made with pumpkin.

Savoury pumpkin pie
Serves 6
A lovely savoury pumpking pie.
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For the pastry
  1. 10.5 oz flour
  2. 3.5 oz water
  3. 9 oz butter
For the filling
  1. 18 oz pumpking pulp, oven roasted
  2. 3.5 oz bacon in stripes
  3. 1 tabsp butter
  4. 5.6 oz cheese (taleggio, cheddar or other)
  5. 4 eggs
  6. 1 pinch nutmeg
  7. salt & pepper to taste
Instructions
  1. Mix flour and soft butter till crumbly, add water and knead untill you have a soft dough.
  2. Cover in cling film and set in fridge for 30 minutes.
  3. Sautee pumpking pulp, mashed with a fork, with butter.
  4. Add nutmeg, cook for a couple of minute then add cheese in small dices.
  5. In another pan fry bacon, let it become gold but not too crunchy.
  6. Take bacon off its grease and cut in chunks.
  7. When pumpkin mix is warm add eggs, one at time.
  8. Taste and add salt and pepper to taste.
  9. Spread the pastry to cover a big round tin or 8 small cocottes.
  10. Pour in the filling, add some pastry decorations if you like then bake for about 25 min. at 356°F.
  11. This pie is great warm.
Notes
  1. Pastry dose is generous, it's enough to cover a 11 inches diameter mould and make some decorations on top.
  2. If it's too much you can freeze it.
La Mora Romagnola https://www.lamoraromagnola.it/
Savoury pumpkin pie.

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