Name: Butternut, gorgonzola and sage pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: Shortcrust pastry; 580 gram plain flour; 2 teaspoon salt; 300 gram chilled unsalted butter; 2 eggs, lightly beaten; 2 tablespoon milk; 2 tablespoon grated parmersan; 2 tablespoon chopped thyme; Filling; 2 cup butternut pumpkin, diced into 1cm; 4 tablespoon extra virgin olive oil; 6 sage leaves, thinly sliced; 200 gram spinach leaves; 4 eggs, beaten; 300 gram mascarpone; 3 tablespoon grated parmesan; 100 gram gorgonzola; Pastry Lids; 4 pastry balls, rolled out to make 4 x small 4mm-thick lid pies; 1 eggs, lightly beaten; 1 tablespoon poppy seeds

Ingredients

Shortcrust pastry

580 gram plain flour

2 teaspoon salt

300 gram chilled unsalted butter

2 eggs, lightly beaten

2 tablespoon milk

2 tablespoon grated parmersan

2 tablespoon chopped thyme

Filling

2 cup butternut pumpkin, diced into 1cm

4 tablespoon extra virgin olive oil

6 sage leaves, thinly sliced

200 gram spinach leaves

4 eggs, beaten

300 gram mascarpone

3 tablespoon grated parmesan

100 gram gorgonzola

Pastry Lids

4 pastry balls, rolled out to make 4 x small 4mm-thick lid pies

1 eggs, lightly beaten

1 tablespoon poppy seeds

Method

Shortcrust pastry

1.Sift the flour into a bowl with the salt then transfer to a food processor, pulse for a few seconds then add the butter a few pieces at a time.

2.With the motor running, add the eggs and milk. When the mixture starts to come together, add the parmesan and thyme. Pulse for 5 seconds then turn out onto a bench. (If mixture is too dry, add a little extra beaten egg; if too wet, add a little extra flour.)

3.Knead for a few minutes. Roll into 8 balls of equal size, cover with plastic wrap and refrigerate until needed.

4.When you are ready to cook, place a chilled dough ball between 2 sheets of baking paper or plastic wrap and roll out to a 4mm thickness. As a rough guide, 1 dough ball makes 1 small pie lid, 2-3 balls make a large lid – but of course it does depend on the size of dish you are using.

Pie

5.Preheat oven to 180°C.

6.Place pumpkin on an oven tray, sprinkle with salt and pepper and drizzle with oil. Mix well, scatter with sliced sage and cover with foil. Bake in the oven for 25 minutes or until pumpkin is cooked. Set aside.

7.Bring a pot of salted water to the boil, blanch spinach for 10 seconds then drain and refresh with cold water. Squeeze out all the water you can and set aside.

8.Place eggs, mascarpone and parmesan in a bowl, add a couple of pinches of salt and pepper and whisk until well combined.

9.Three-quarters fill 4 x small pie dishes or ramekins with pumpkin then arrange spinach on top followed by egg mixture and, lastly, a crumbling of gorgonzola. Place pastry lids on top and press down on edges to seal. Cut off any excess pastry.

10.Bake in oven for 10 minutes. Remove from oven, brush with egg and sprinkle with poppy seeds then bake for 10 more minutes. Serve with pineapple, capsicum and raisin chutney, and dressed salad leaves.

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Ingredients

Method

Shortcrust pastry

Pie

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