Story ProgressBack to home
Pumpkin Pot Pie Recipe
How to make Pumpkin Pot Pie
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.
- Total Cook Time2 hrs 15 mins
- Prep Time 20 mins
- Cook Time1 hr 55 mins
- Recipe Servings2
- Difficult
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
HideShow MediaPrepare 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.