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Onion, pumpkin & cannellini pie

Yields8 ServingsPrep Time20 minsCook Time1 hr 15 mins
Category,
Onion, pumpkin & cannellini pie

Ingredients

770 g Jap pumpkin, roughly cubed (skin & seeds removed)
1 tbsp olive oil
3 medium brown onions, finally sliced
40 g unsalted butter
2 -3 garlic cloves, crushed
400 g canned cannellini beans, drained and rinsed
1 tsp ground cumin
1 tsp ground coriander
1 tbsp parsley, finally chopped
200 g Danish style feta cheese, crumbled
4 sheets store bought puff pastry
1 egg, lightly beaten
Sea salt & cracked pepper
To Serve:
Fresh green salad leaves

Method

1

Preheat the oven to 180°C.

2

Line 2 large baking trays with baking paper.

3

Spread out the pumpkin onto the baking tray, drizzle over with olive oil and roast in the oven for 25-30 minutes or until the pumpkin is cooked (soft through) when tested with a fork.

4

Meanwhile, add a knob of butter to a heavy based fry pan heated to a medium heat. Add the onions and garlic and sauté until the onions become transparent. Add the ground cumin and coriander and stir through. Set aside.

5

Once the pumpkin is cooked transfer to a large mixing bowl. Add the sautéed onions, drained cannellini beans, crumbled feta cheese and parsley and season with sea salt. Mix together well.

6

Cut out 2 wide circles out of one of the puff pastry sheets, cutting to the very edge. Cut out two more slightly smaller circles.

7

Lay the smaller circles of pastry on the baking trays.

8

Spoon the pie mixture on top of the smaller pastry circles, leaving a 1.5cm wide border at the edges. Using a pastry brush, brush around the border of the pastry circles with the lightly beaten egg wash.

9

Lay the large pastry circles over the top of each smaller pastry circle and pie mixture, and gently press along the border seams.

10

Using a fork, press the end of the fork into the pastry around the border seams to create a forked pattern.

11

Using a sharp knife (without cutting through the pastry) very gently score lines around the pie for decoration, then poke the top of the pie with a paring knife to allow the hot air to escape when baking.

12

Brush over each pie with the egg wash and place in the oven to bake for 40-45 minutes or until the pastry is golden.

13

Serve hot from the oven, garnish with fresh parsley and season with sea salt and freshly cracked pepper.

Ingredients

 770 g Jap pumpkin, roughly cubed (skin & seeds removed)
 1 tbsp olive oil
 3 medium brown onions, finally sliced
 40 g unsalted butter
 2 -3 garlic cloves, crushed
 400 g canned cannellini beans, drained and rinsed
 1 tsp ground cumin
 1 tsp ground coriander
 1 tbsp parsley, finally chopped
 200 g Danish style feta cheese, crumbled
 4 sheets store bought puff pastry
 1 egg, lightly beaten
 Sea salt & cracked pepper
To Serve:
 Fresh green salad leaves

Directions

1

Preheat the oven to 180°C.

2

Line 2 large baking trays with baking paper.

3

Spread out the pumpkin onto the baking tray, drizzle over with olive oil and roast in the oven for 25-30 minutes or until the pumpkin is cooked (soft through) when tested with a fork.

4

Meanwhile, add a knob of butter to a heavy based fry pan heated to a medium heat. Add the onions and garlic and sauté until the onions become transparent. Add the ground cumin and coriander and stir through. Set aside.

5

Once the pumpkin is cooked transfer to a large mixing bowl. Add the sautéed onions, drained cannellini beans, crumbled feta cheese and parsley and season with sea salt. Mix together well.

6

Cut out 2 wide circles out of one of the puff pastry sheets, cutting to the very edge. Cut out two more slightly smaller circles.

7

Lay the smaller circles of pastry on the baking trays.

8

Spoon the pie mixture on top of the smaller pastry circles, leaving a 1.5cm wide border at the edges. Using a pastry brush, brush around the border of the pastry circles with the lightly beaten egg wash.

9

Lay the large pastry circles over the top of each smaller pastry circle and pie mixture, and gently press along the border seams.

10

Using a fork, press the end of the fork into the pastry around the border seams to create a forked pattern.

11

Using a sharp knife (without cutting through the pastry) very gently score lines around the pie for decoration, then poke the top of the pie with a paring knife to allow the hot air to escape when baking.

12

Brush over each pie with the egg wash and place in the oven to bake for 40-45 minutes or until the pastry is golden.

13

Serve hot from the oven, garnish with fresh parsley and season with sea salt and freshly cracked pepper.

Onion, pumpkin & cannellini pie

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