Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients (serves 4):
Method: 1. Pre-heat the oven to 180C/350F/Gas 4.
100g plain flour, sifted
Pinch of salt
100g Flahavan’s Irish Porridge Oats
50g butter, roughly diced
Ice cold water to bind
500g prepared weight pumpkin flesh, cut into small chunks
1tbsp olive oil
200ml vegetable stock
150ml double cream
200ml crème fraiche
Pinch freshly grated nutmeg
1tsp ground allspice
50g pine nuts, lightly toasted
You will also need 4 individual pie dishes
2. Combine pastry ingredients in a food processor and whiz until combined (or combine using finger tips in a large bowl). Divide into four and roll each to make pie lids. Place on a baking sheet and transfer to the fridge to rest.
3. Heat the oil in a large frying pan or wok and fry the pumpkin for 5-6 minutes until starting to soften and char. Add the stock and simmer over a high heat until almost all the liquid has been absorbed. Stir through the cream, crème fraiche and spices and heat until almost boiling. Remove from the heat and stir through the pine nuts.
4. Spoon pumpkin mixture into four individual pie dishes. Carefully top each with a pastry lid.
5. Bake in the oven for 20 minutes, until pastry is turning golden and cooked through.