For the crust/ pastry:
250 gms flour
125 gms butter
20 gms parmesan cheese
5 gms cracked black pepper
1/2 tsp rosemary leaves chopped
2-3 Tbsp cold water
2 gms salt
For the filling:
1 Tbsp onions finely chopped
20 ml olive oil
1 tsp leeks chopped
1 tsp celery chopped
1 tsp garlic
1 small bunch blanched & chopped spinach
400 gms pumpkin roasted, peeled/diced
90 gms roasted red pepper
1/2 tsp chilli flakes
1 pinch crushed black pepper
1 pinch nutmeg
Few sprigs oregano leaves
20 - 40 gms cottage cheese
30 gms cheddar cheese grated
1 pinch of salt
20 ml white wine - optional
1 pinch of cumin powder
1/2 red pepper, chopped |
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Pre heat the oven at 180 C for 9-10 minutes.
In a stainless steel bowl, sift the flour 2 - 3 times.
Add cubes of cold butter to the flour and rub in till the mixture resembles bread crumbs.
Add the parmesan cheese, cracked black pepper, pinch of salt and rosemary.
Mix in the cold water and form semi-stiff dough.
Wrap in cling film and rest for 30- 40 minutes in the refrigerator.
In the meanwhile, start with the filling.
Season the pumpkin with salt and pepper.
Put a teaspoon of olive oil and roast in the oven till soft for about 20 to 30 minutes.
On the same tray season the red bell pepper and roast for 15 minutes.
Once done, peel and dice the peppers and the pumpkin.
Sweat the onions, leeks, celery, garlic, green chilies in a little olive oil.
Add the bell peppers and the pumpkin, spices, herbs and cottage cheese and saute for 2 to 3
minutes.
Season the mixture with salt and pepper.
Once mixed, add in the cheddar cheese.
This is the filling for the pie.
Cool the filling and bring it to room temperature.
On a floured surface, divide the dough into two parts.
Roll the dough to a 2 cm thickness and place in the pie dish.
Bake the pie dough for 10 minutes @ 170°c.
Cool the baked base and then add the filling evenly.
Roll the rest of the dough to a 3 cm thickness and cover the pie.
Trim the excess of the dough and bake the pie for 20 minutes @ 165°c until the cover and
base are properly cooked and is a golden brown colour.
Rest the pie for 20 minutes and cut into wedges.
Serve with some salad.
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