This is a vegetarian pie with a Moroccan style
seasoning.
INGREDIENTS
1/2 Smallish
butternut pumpkin
Pinch of salt
Olive oil
1 tbsp Cumin
seed
1 tbsp Coriander
seeds
1 Stick of
cinnamon
1/2 Nutmeg,
grated
1 Small onion,
sliced thinly lengthwise
1/2 Red
capsicum, seeds removed, sliced thinly lengthwise
1 Egg
1 tsp Poppy
seeds
Flour for
dusting
2 Sheets of
frozen puff pastry
METHOD
Preheat the
oven to 220°C . Peel and
de-seed the pumpkin and cut into cubes. Arrange in a single layer on a baking
tray covered in baking paper. Sprinkle with salt and drizzle with olive oil.
Bake in the oven for about 25 minutes or until cooked through. Remove from the
oven and place the pumpkin in a large bowl.
While the
pumpkin is cooking heat a frying pan. Add the whole cumin, coriander and
cinnamon into the hot, dry pan and pan roast the seeds, tossing frequently. As
the seeds are roasting, grate the nutmeg into the pan.
Remove from the
heat. Put the spices into a grinder and reduce to a powder. Alternatively hand
grind with a pestle and mortar.
Add some oil to
the frying pan and fry the onion and capsicum until lightly browned. Add in the
spices and cook through.
Add the spiced
onion and capsicum to the bowl containing the pumpkin. With a fork gently
combine the vegetables, part mashing the pumpkin.
On a lightly
floured board, lay out the puff pastry and allow it to defrost so that it is
malleable. Whisk the egg in a small bowl for glazing the pie. On one sheet of
pastry, arrange some of the pumpkin mix in the centre so that there is 2-3 cm
clear around the edge to attach the top layer of pastry.
Brush the egg
around the edge of the bottom layer of pastry, then add the top layer. With a
fork push down gently around all the edges to seal the pie. Brush the top of
the pie with the egg. With a knife pierce a hole in the centre of the pie to
allow steam to escape. Sprinkle the pie with poppy seeds.
Transfer the
pie to a baking tray covered with baking paper. Bake for 25mins until golden
brown.
Alternatively
make smaller individual pies by cutting the puff pasty in half and folding the
pastry over the pumpkin mix.
Comments
Post a Comment