
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.
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