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

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

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

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

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

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

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

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

PUMPKIN PIES

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