Saturday, August 23, 2008

Pecorino and Pumpkin Pie

I bought a pumpkin and was browsing recipes and found an interesting one for a savoury pie thing. I modified it quite a bit as the original recipe looked fairly bland.

Prepare dough:
-Sift together 3 cups of flour with 1 tsp sea salt and 1 tsp rosemary
-Mix together 1/2 cup of extra-virgin olive oil, 1/3 ml of cold water and 1 egg
-Make a volcano out of the flour and add the liquid in the middle. Beat with a fork to form a dough, switching to hands once it gets too tough
-Knead for a couple minutes (add a bit of water at a time if it gets too grainy) until smooth
-Put in a plastic bag and place in the fridge for a couple hours
-Roll the dough to about 2mm thickness (pretty thin)
-Cut 2/3rds of it and mold it to fit a greased 6 1/4in x 10 1/2in baking sheet-The other 1/3rd of the dough should be cut into strips
-Place in the fridge for half an hour

Prepare filling:
-Preheat oven to 200C/400F
-Dice pumpkin, about 2 or 3 cups worth
-Coat in oil and a bit of salt and put in a roasting pan and into the oven
-About 20 minutes afterward, mix up the pumpkin and place 4 cloves unpeeled garlic in the pan
-Beat 3 eggs in a large bowl
-Grate about 2/3 cup of pecorino cheese into the egg-Once pumpkin is soft, remove from oven
-In the bowl, mash pumpkin and garlic (removed from skin)-Add a tsp each of sea salt, crushed black pepper, nutmeg, and basil

-Place the filling into to the dough, smoothing out
-Place the strips diagonally across the pie-Bake for an hour or a bit more until the pastry is crisp and goldenTips:
-This made more than I wanted, so I assembled a whole small pie and put it in the freezer and baked it a week later, happily
-It was tasty but seemed to lack something that I couldn't put my finger on. Everyone else thought it was really tasty. I found the whatever-lacking was fixed by eating the pie with either a fresh, watery vegetable such as radish or cucumber or by spreading fresh pesto or schug on top.

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