Pumpkin Savoury Pie is a versatile course: we can serve it as a starter, as a main dish or as a single course. It depends on the occasion.
There are a lot of pumpkin types. Only few weeks ago, I discovered the Hokkaido pumpkin.
The quality of this pumpkin is great! It has a sweet taste and a full consistency. Once cooked, we can also eat the peel!
But for this recipe I didn’t use the peel.
This pumpkin is very appreciated because it has a lot of good nutritional properties and it can be conserved for a long time!
Pumpkin Savoury Pie
Ingredients for the pastry:
- 200 g of flour;
- 2 tablespoons of oil;
- water (about 90 ml);
- 1 pinch of salt.
Ingredients for the filling:
- 600 g of pumpkin pulp;
- 1 eggs;
- 100 g of ricotta cheese;
- 2 tablespoons of grated Parmesan cheese;
- marjoram/oregano a.r;
- oil, salt and pepper a.r..
Preparing the Pumpkin Savoury Pie
Cook the pumpkin
Preheat the oven to 200° C in convection mode.
Peel the pumpkin. Wash and dry it.
Line a baking sheet with baking paper.
Cut the pulp in cubes and arrange them onto the prepared sheet.
Cook for about 25 minutes. When the pumpkin gets soft, take it out of the oven and let it cool.
Prepare the pastry
In the meantime, prepare the pastry for the pie.
In a bowl put the flour, the oil and a teaspoon of salt. Add few water at time and at the same moment knead with your hands. Add the water necessary to obtain a soft, firm and uniform dough.
Cover it with cling film and let it stand for about 1 hour.
Prepare the filling
Blend the pumpkin with the ricotta cheese and the egg until a cream is obtained. Add the Parmesan cheese and flavour with salt and pepper. Combine the ingredients with a spoon.
Add also a tablespoon of marjoram or oregano.
Compose and Cook the Pumpkin Savoury Pie
Grease a cake pan of 24 cm of diameter or single serving cake pans.
Preheat the oven to 180° C.
Divide the prepared pastry in two pieces. Roll both out in two thin pastry discs.
With one of these cover the prepared cake pan. Pour the pumpkin mixture onto the pastry surface.
Arrange the second pastry disc on top of the filling and pinch the sides to seal the pie.
Brush the top with olive oil.
Bake the pie for about 40 minutes or until it gets golden.