Pumpkin Pot Pie Recipe

How to Make Pumpkin Pot Pie

• Prepare pumpkin mixture:
• 1.Roast pumpkin puree in the oven with rosemary.
• 2.Heat a Pan with oil sauté garlic and leeks add heavy cream and make a leek fondue and add the roasted pumpkin puree and cook season with salt pepper and spice with cinnamon powder.
• 3.Whip egg white and fold in the pumpkin mixture once it is cold.
• 4.Arrange the fluffy mixture of the pumpkin on the bottom of the oval bowl.
• Prepare squash and yam mixture:
• 1.Roast yam with skin and deskin and cut in to dices.
• 2.Cut Squash in dices.
• 3.Heat oil in pan sauté onion garlic add the butternut squash and sauté add heavy cream and cook the squash.
• 4.Add the yam cook, add half cut cherry tomatoes and sprinkle some cut scallions and flavor with basil, chives.
• 5.Thicken the mixture by folding in brie, cheddar and grated mozzarella cheese.
• 6.Pickle the thinly sliced onion in gari juice {pickled ginger juice} and add them in the yam n butternut squash mixture.
• 7.Adjust seasoning.
• 8.Arrange in the oval bowl over the pumpkin mixture.
• Prepare the puff:
• 1.Cut the pastry into size that can fit the oval bowl.
• 2.Place the pastry sheet over the square bowl and tuck the edges.
• 3.Eggs wash the pastry. Take another sheet and cut strips of 1cm each.
• 4.Arrange these strips over the tucked sheet of the oval bowl to form a trellis impression, egg wash the puff and keep in the fridge. There should be 12 strips per portion, 6x6.
• 5.Bake in the oven in batches serve hot as close to service.
• Prepare the polenta:
• 1.Make the polenta with chicken stock, cheese, butter and parsley.
• 2.Set on a sheet tray chill and then cut into triangles as shown in the picture. Warm in the oven as required.
• Presentation and garnish:
• 1.Place the baked square bowl on the topmost corner of the plate.
• 2.Brush the red pepper reduction on the plate.
• 3.Arrange triangles of polenta on the plate.
• 4.Sprinkle with sautéed peas and pearl onion and garnish with watercress & parsley sprigs.
• Procedure:
• 1.Sift flour; add in the shortening and butter.
• 2.Mix at slow speed till the butter and shortening break down well.
• 3.Add in the salt and mix.
• 4.Add the water gradually till medium stiff dough is formed.
• 5.Mix well at medium speed till smooth dough is formed.
• 6.Sheet out to 2 mm thickness. Place a few sheets in the refrigerator for lattice cut.
• 7.Arrange all oval dishes on a work table and roll out the dough on the dishes.
• 8.Press along the edges and cut to cover making sure the dough stays a little over the rim.
• 9.Apply egg wash and arrange thinly cut strips for the lattice (6x6 crisscrosses).
• 10.Again apply egg wash and bake at 325F for 20-25 minutes till golden brown.