Roasted garlicky pumpkin and sage pies
Pies: Savoury and Sweet cookbook
Serving size: Serves 6
Cooking time: More than 1 hour
Special options: VegetarianCourse: Main
Roasted garlicky pumpkin and sage pies
INGREDIENTS
900g butternut pumpkin, chopped coarsely
4 cloves garlic, unpeeled
1 tablespoon olive oil
3 eggs, beaten lightly
1/2 cup (125ml) pouring cream
1/4 cup coarsely chopped fresh sage
75g fetta cheese
11/2 tablespoons pine nuts
SPICY PASTRY
11/2 cups (225g) plain flour
1 teaspoon ground coriander
1 teaspoon cumin seeds
125g cold butter, chopped coarsely
1 egg yolk
2 tablespoons iced water, approximately
METHOD
1. Preheat oven to 220°C (200°C fan-forced).
2. Place pumpkin and garlic on baking paper-lined oven tray, drizzle with oil. Bake about 20 minutes or until tender. Transfer to large bowl; cool 5 minutes. Squeeze garlic from skins. Mash pumpkin and garlic coarsely with a fork. Stir in eggs, cream and sage; season.
3. SPICY PASTRY: Meanwhile, process flour, spices, butter and salt to taste until crumbly. Add egg yolk and most of the water; process until ingredients just come together. Enclose pastry in plastic wrap; refrigerate 30 minutes.
4. Grease six 9cm x 12cm oval pie tins. Divide pastry into six even pieces. Roll each piece between sheets of baking paper until large enough to line tins. Lift pastry into tins; press into side, trim edge. Refrigerate 20 minutes.
5 Reduce oven to 200°C (180°C fan-forced). Place tins on oven tray; cover pastry with baking paper, fill with dried beans or rice. Bake
10 minutes. Remove paper and beans; bake about 5 minutes or until browned lightly. Cool.
6. Fill pastry cases with pumpkin mixture. Sprinkle with crumbled cheese and nuts.
Bake about 35 minutes or until set and browned.
Suitable to freeze. Not suitable to microwave.
This recipe first appeared in the August 2011 issue of The Australian Women's Weekly. Photography by Dean Wilmot. Styling by Vanessa Austin.
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