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Tuesday, January 31, 2012

Savoury Pumpkin Pie with Damper Crust

An Australian twist on my favourite pumpkin pie. A sweet and spicy centre with a classic damper top.


Preparation Time:20 minutes
Cooking Time:      30 minutes
Ingredients:        2 cups of mashed pumpkin
                        1 cup of steamed cauliflower
                        1 cup of cooked peas
                        1 cup of steamed diced carrot
                        1 diced onion
                        2 tsps minced garlic
                        2 tsps minced ginger
                        1 tsp ground turmeric
                        1 tsp fennel seed
                        2 tblspn of brown sugar
                        1/4 cup of plain flour
                        Salt and pepper to taste
                        Topping
                        1 and 1/2 cups of self-raising flour
                        3/4 cup of milk
                        30 grams of butter
                        Salt

Fry diced onion, garlic, ginger, turmeric, fennel and brown sugar until brown and aromatic. Combine with cooked vegetables and flour and mash together. Place mixture in a pie dish. Make topping by rubbing the butter into the flour and salt, mix through milk until forms a dough. Knead dough for 2 minutes until smooth. Spread dough over the pie and cook in a 200 degree centigrade oven for 30 minutes. Spread grated cheese over pie during the last 5 minutes of cooking. Crust should turn golden brown and crisp when ready.

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