September is
approaching fast, but the weather can still be quite summerly, so
save this recipe for the autumn if you think it's not pie season yet.
I'm going to share this with you now anyway.
Kabocha is a sweet
and chestnut flavoured squash and it makes a really lovely pie
filling. Therefore I decided to make this pie with it.
The pie filling:
1 kabocha squash
(about 500g)
1 onion
1 garlic clove
150g mozzarella
150ml vegetable
stock
1 egg
1 cup white wine
Olive oil
Fresh sage
The pastry:
150g flour
75g butter
2-4tbsp cold water
The method:
For the pastry mix
the flour and soft butter together. Pinch small butter pieces among
the flour until the dough reaches a bread crumb like texture. Then
add the cold water and knead into a firm dough. Wrap it in cling film
and let it rest in the fridge for at least 30 minutes.
Then you can start
preparing the filling. Pre-heat the oven to 200C. Chop the squash
into small cubes and place them on a baking tray. Be careful when
cutting the squash as it can be a hard one to crack. Quarter the
onion and add the onion wedges to the baking tray. Put the garlic and
sage on the baking tray as well. Brush the vegetables with olive oil.
Roast them in the oven for about 30 minutes. Stir them occasionally.
In the meanwhile
chop the mozzarella. When the veg is roasted, lightly fry it in a
pan. Chop the garlic first somewhat smaller. Add the white wine to
the pan and let it evaporate. Then also add the vegetable stock and
let it simmer for a while. Add the mozzarella cubes before you take
the filling off heat.
Grease a cake tin
or smaller oven dishes to bake the pies in. I made two smaller pies
this time. Roll out the pastry thinly and cut suitable sized pieces
for your dishes, also for the lids. Place the pastry into the dish,
fill it with the squash filling and put the lid on them. Press the
edges firmly together and brush the pies with a beaten egg. You can
make some decorations on the lid by pressing with a fork.
Bake the pie at
200C for about 20-25 minutes and serve it hot.
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.