Pumpkin Pot Pie Recipe

 
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Pumpkin Pot Pie
How to make Pumpkin Pot Pie
  • Chef: Manoj Pandey
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Difficult

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

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