John Myers
Ingredients for 12 servings:
- 350 g flour
- Salt
- 175 g butter
- 1 egg(s)
- 3 tbsp water, ice cold
- 1 kg pumpkin(s) (butternut pumpkin)
- salt water
- 2 onions
- 2 garlic cloves
- 500 g pork schnitzel
- salt and pepper
- 2 tbsp cornstarch
- 2 tbsp oil
- 200 g sour cream
- 1 pinch allspice, ground
- nutmeg
- Cayenne pepper
- 50 g cheese (Gruyère or Emmental), grated
- Butter for the baking tray
- Flour for working
- Pulses for blind baking
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
For the dough, quickly knead the flour, salt, the butter in pieces, the egg, and 3 tablespoons of ice-cold water and chill for about 30 minutes. In the meantime, peel the pumpkin, removing the seeds and fibers. Cut the flesh into cubes and cook in boiling salted water for 10 minutes. Drain. Peel the onions and chop the garlic. Cut the meat into small cubes, season with salt and pepper, and dust with a little cornstarch. Heat the oil in a pan, brown the meat on all sides for about 6 minutes, then remove. Then add the onions and garlic to the remaining fat in the pan and sauté until translucent. In the meantime, preheat the oven to 180°C and grease a deep baking tray. Roll out the dough on a floured surface and line the tray with it. Place baking paper on the dough and weigh it down with dried pulses. Bake the dough on the bottom rack of the oven for about 15 minutes. Then mix the cream with allspice, nutmeg, cayenne pepper, salt, pepper, and the remaining cornstarch. Increase the oven temperature to 200°C, mix the pumpkin with the meat and cream, and spread it on the crust. Sprinkle with cheese. Bake for 30 minutes. Variation: For a leek and meat pie, replace the pumpkin pieces with sliced leeks. Pre-cook the leeks briefly.
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