About Pumpkin Pot Pie Recipe: A perfect picnic or brunch recipe! Pumpkin pot pie with cinnamon, yam, squash and lots of cheese is exactly what a winter brunch is made of. You can prepare this during the festive season of Christmas and during the holidays for the kids to feast on.
Ingredients of Pumpkin Pot Pie
1 pumpkin
450 onion, chopped
55 onion, sliced
220 gari (pickled ginger)
15 garlic
300 butternut squash
300 yam
50 vegetable oil
50 leek
15 cherry tomatoes
50 brie cheese
100 cheddar cheese
100 mozzarella, grated
15 scallions
10 chives
15 basil
300 short crust pastry
100 polenta
10 rosemary
1 cinnamon powder
100 butter
To taste salt
To taste pepper
For pumpkin pot pies:
400 H & R flour
60 cake shortening
50 butter unsalted
1 salt
750 ice cold water
For garnish:
1 red pepper reduction
10 bottled pearl onion
2 sprigs watercress
15 green peas
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.
Key Ingredients: pumpkin, onion, onion, gari (pickled ginger), garlic, butternut squash, yam, vegetable oil, leek , cherry tomatoes, brie cheese, cheddar cheese, mozzarella, scallions, chives, basil, short crust pastry, polenta, rosemary, cinnamon powder, butter, salt, pepper, For pumpkin pot pies:, H & R flour, cake shortening, butter unsalted, salt, ice cold water, For garnish:, red pepper reduction, bottled pearl onion, watercress, green peas
