Savoury pumpkin pie
Savoury pumpkin pie

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, savoury pumpkin pie. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Savoury pumpkin pie is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Savoury pumpkin pie is something which I’ve loved my entire life. They are fine and they look fantastic.

These flaky savory pumpkin hand pies are vegan and so easy to make! Keywords: Appetizer, Side, Fall, Pumpkin, hand pie, baking, vegan, easy. This delicious quiche-like savoury pumpkin pie is easy to make, inexpensive and is a Savoury Pumpkin Pie.

To get started with this recipe, we must prepare a few ingredients. You can cook savoury pumpkin pie using 14 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Savoury pumpkin pie:
  1. Get 1 medium pumpkin (approx 1kg)
  2. Make ready 2 onions
  3. Take 3 garlic cloves
  4. Get 2 bay leaves
  5. Prepare 350 g mushrooms
  6. Get Sprig rosemary
  7. Prepare Sprig thyme
  8. Take 2 tbsp plain flour
  9. Get 1 tbsp tomato puree
  10. Get 1 tsp miso paste
  11. Get 300 ml veg stock
  12. Take Salt and pepper
  13. Prepare 2 x ready rolled puff pastry sheets*
  14. Take Non-dairy milk (for a wash)

This pumpkin pie has ground beef and subtle curry flavors. Next I had the idea to add a little extra spice to make the pie savory. I wanted to add meat somehow but couldn't figure out where it would go. The savoury pumpkin pie turned out pretty good!

Steps to make Savoury pumpkin pie:
  1. Preheat your oven to 180°C (350F)
  2. Chop your pumpkin in half, removing the stem and scooping out the pumpkin flesh and seeds from the inside.
  3. Peel off the pumpkin skin. This can be made easier by cutting the pumpkin into wedges.
  4. Chop the pumpkin into bite sized cubes and add to a baking tray. Drizzle over olive oil, season with salt and pepper, and bake in oven for 35-45 minutes, until softened.
  5. Meanwhile, chop your onions, garlic and mushrooms. Remove the thyme and rosemary from their stems, and finely chop.
  6. When the pumpkin is nearly ready (about 5-10 minutes to go) heat some oil in a pan over medium heat and add the onions. Fry until softened and then add the minced garlic and bay leaves, frying for a couple more minutes.
  7. Next add the herbs and mushrooms, stirring through. Leave the mushrooms until they have reduced a bit and then give a stir. Keep cooking for around 10-15 minutes until the mushrooms are totally reduced.
  8. When the pumpkin is ready, remove from oven and add into the pan with the flour, tomato puree, miso paste and vegetable stock. Bring to a boil and then turn down to simmer until the mixture has thickened.
  9. Taste and season with salt and pepper. Remove from the heat and leave to cool.
  10. When the mixture has cooled off (it doesn’t have to be cold, just so that there is no steam), you’re ready to assemble your pie. Remove the bay leaves from the mixture. Turn the oven back on to preheat at 180°C (350F).
  11. In a rectangular baking dish, flour the surface and then layer your ready-rolled puff pastry along the base. Cut the excess pastry to the size of the tray.
  12. Fill the dish with the mushroom and pumpkin pie filling. Brush some non-dairy milk along the edges of the pastry.
  13. Cover your filling with the other sheet of puff pastry and seal the edges together. Cut off the excess pastry. You can crimp the edges together by pressing with your fingertips to create a curved shape.
  14. Use the extra pastry you cut off to roll out and cut into decoration for the top of the pastry. I went for three seasonal leaves.
  15. Brush the top with non-dairy milk and bake in oven for 25-30 minutes until golden brown. Serve and enjoy!
  16. NOTES - Variations: You can go to town with the decorations for the top of the pie, just keep in mind with puff pastry it will shrink and puff up, so better to create the shapes slightly bigger than you want in the end. - - Try this recipe with a variety of other vegetables, including other seasonal ones, at other times of the year.

I enjoyed the pumpkin pie warm the first day and straight out of the fridge the second day and it was good both ways. Pumpkin pie comes to mind, but if you would like to try something different this Greek savory pie won't disappoint. The sweetness of the pumpkin with the spicy feta makes a perfect combination. These Pumpkin Pie Cookies are just as delicious as Classic Pumpkin Pie - just a lot cuter! His were probably savory, AND bigger, but it's the inspiration that counts, right?!

So that is going to wrap it up with this special food savoury pumpkin pie recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!