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Pumpkin pots with oat pastry

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Origin of dish:  UK
Type of cooking:  Oven
 
Preparation time: 15 minutes
Cooking time: 20 minutes
 
Ingredients (serves 4):

    Pastry:
    100g plain flour, sifted
    Pinch of salt
    100g Flahavan’s Irish Porridge Oats
    50g butter, roughly diced
    Ice cold water to bind

    Filling:
    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

Method:

1. Pre-heat the oven to 180C/350F/Gas 4.

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.

User comments

 
another free recipe every day






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