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Spicy Pumpkin Pie with Bread Top

5 from 4 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 225 kcal

Ingredients
 

for the dough:

  • 250 g Flour
  • 100 g Butter
  • 30 g Freshly grated cheddar, Parmesan or other cheese
  • 1 Egg
  • Salt
  • 1 shot Milk

for the filling:

  • 2 Red onions
  • 2 Celery
  • 2 Carrots
  • 1 Clove of garlic
  • 1 tsp Cumin, ground cumin
  • 0,5 tsp Cayenne pepper
  • 1 tsp Ground coriander
  • 1 Red chilli pepper, pitted and cut into strips
  • Salt pepper
  • 2 tbsp Olive oil
  • 1,2 kg Hokkaido pumpkin cut into pieces
  • 500 ml Chicken broth
  • Butter
  • 1 Egg
  • 1 shot Milk

Instructions
 

  • For the dough, mix the flour, butter, cheese, a little salt in the food processor or with the dough hook of the hand mixer for about 30 seconds to a crumbly mass. Stir in egg and milk. Place the dough on a floured work surface and tap it a few times to make it more compact, but do not knead it through. Wrap in foil and put in the fridge for about 30 minutes.
  • For the filling, heat the onions, celery, carrots and garlic cut into pieces with olive oil in a large saucepan over medium temperature. Add the cumin, chilli, cayenne pepper, salt, pepper, coriander and cook the vegetables for about 10 minutes, until the vegetables are cooked through. Add the pumpkin and broth and simmer for another 15 minutes. Then roughly mash with a potato masher so that the filling becomes creamy.
  • Preheat the oven to 180 degrees. Brush a pie form (approx. 24 cm diameter) or casserole dish with a little butter. Dust the work surface with flour and roll out the dough about 1 cm thick. Cut out circles with a glass (approx. 8 cm diameter).
  • Pour the vegetable mixture into the mold and place the dough circles over it like a roof tile. Whisk the egg and milk together and brush the dough with it. Bake in the oven for about 40-45 minutes in the lower third of the oven, until the dough is golden yellow and crispy.

Nutrition

Serving: 100gCalories: 225kcalCarbohydrates: 20gProtein: 3.1gFat: 14.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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