PUMPKIN PIES

Yields6 Servings
For the pastry
 50 g walnuts
 250 g plain flour
 150 g cold butter diced
For the filling
 1.25kg firm pumpkin, peeled, deseeded and cut into 2cm dice
 3 tbsp olive oil
 2 red onions thinly sliced
 5 sage leaves, finely chopped
 2 tsp cornflour
 200 ml milk
 300 ml double cream
 200 g stilton cheese
 200 g kale, tough stalks removed
 1 egg beaten with a little water
1

Heat the oven to 220C/Gas7 and roast the walnuts for 4-5 minutes; allow to cool; turn down the oven temperature to 180C/Gas4

2

Toss the pumpkin with 1 tablespoon of the oil and some seasoning and roast for 20-25 minutes until tender; set aside to cool

3

Process the walnuts until finely ground; add the flour, butter and a good pinch of salt and pulse to crumbs, then gradually add about 2 tablespoons of water until the mixture comes together into a dough; form into a flat disc, wrap tightly with clingfilm and chill while you make the filling

4

Heat the remaining oil in a wide pan and soften the onions, for about 10 minutes; add the sage and fry for another minute or so; mix the cornflour with 2 tablespoons of the milk to make a paste, then add the rest of the milk and cream; pour this into the pan, slowly bring to the boil, stirring, then reduce the heat and simmer very gently for 5 minutes, until smooth and thickened, then take off the heat; crumble in the cheese and stir until it begins to melt into the sauce

5

Blanch the kale for 4 minutes in boiling salted water; squeeze out any extra water and dry well on kitchen paper; put into a bowl, add the pumpkin and the cheese sauce and mix together, divide between 6 pie dishes

6

Roll out the pastry and cut into 6 pastry lids; wet the edge of the pie dishes with water then lift a piece of pastry on top, pressing around the edge to seal; brush with the egg and cut a hole in the middle

7

Bake in the preheated oven for 35-40 minutes until golden and crisp

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