Pumpkin Bacon Pie is tasty and rich in flavour! It’s perfect for a starter or as lunch to put into your lunch box.
The salty cakes like this are versatile, indeed I made them often!
Furthermore my husband loves eating these pies at work: they are a full lunch!
In this recipe, is possible replace the bacon with some ham. For a vegetarian dish, it can be omitted.
Pumpkin Bacon Pie
Ingredients for the pastry (for a baking tray of 20-22 cm diameter):
- 150 g of flour;
- 80 ml circa of water;
- 1 teaspoon of instant yeast for pies;
- 2 tablespoons of oil;
- 1 teaspoon of salt.
Ingredients for the stuffing:
- 200 g pumpkin flesh;
- 100 g of potato;
- 2-3 tablespoons of milk;
- cheese cubes like cheddar a.r.;
- 3 bacon slices;
- oregano a.r.;
- oil, salt and pepper a.r..
Preparing the Pumpkin Bacon Pie
Preheat the oven to 180° C. Cover the baking tray with a baking paper.
Cut the pumpkin and the potato in cubes.
Put both the vegetables into a pan with 2 tablespoons of oil and oregano as needed. Cover the pan and cook them, keep the heat low until they get soft.
After cooking, add salt and pepper. Keep aside 2 tablespoons of vegetables; whip the remaining with the milk until a mash tun is obtained.
In the meantime, prepare the pastry: combine together the flour, the oil, the instant yeast, the salt and the water. Stir until a uniform and soft mix is obtained.
Stretch out the dough and put it into the baking tray prepared before.
Cover with the mash tun and the vegetables kept aside. Add the cheese cubes as needed and the bacon.
Bake the Pumpkin Bacon Pie for about 30 minute or until the pastry gets golden.
Take the pie out of the oven and let it cool.
Enjoy your dish!