Pumpkin & sage pot pies

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 170C/gas 5. For the pastry, sift the flour and a pinch of salt into a large bowl. Rub in the butter with your fingers to form breadcrumbs. Stir in 4-5 tsp cold water to make a soft dough. Wrap in clingfilm and chill.
2. Put the onion, garlic, pumpkin and sage in a large roasting tin. Season. Mix in 2 tbsp olive oil. Spread out in a single layer then roast for 30 minutes, stirring occasionally.
3. Sit the roasting tin on the hob over a medium heat and pour in the wine. Simmer until reduced by half, then stir in the mascarpone until melted. Stir in the vegetable stock and bring to a simmer. Remove from the heat.
4. Roll out the pastry and cut 2 discs slightly larger than the tops of 2 individual pie dishes. Divide the filling between the dishes and brush the rims with egg. Lay the pastry over the filling and crimp the edges. Brush the pastry with beaten egg and bake for 20-25 mins.

To save time

Use bought shortcrust for the pies. All-butter versions have a better flavour.

Per serving

1068 kcalories, protein 14.1g, carbohydrate 70.7g, fat 80 g, saturated fat 43.3g, fibre 4.8g, salt 1.2 g

Latest comments and suggestions

• Stuart Ovend

  01 November 2007

  Stuart Ovend rated and commented on this recipe

  

  Lovely recipe - perfect for a crisp Halloween night. Upped the ingredients slightly to make a single pie and served onto plates with crusty bread - worked just as well!

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• abbie g

  06 November 2007

  abbie g rated and commented on this recipe

  

  Delicious, but found the pastry a bit difficult to make.

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• abbie g

  06 November 2007

  abbie g commented on this recipe

  Delicious, but found the pastry a bit difficult to make.

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• Lidewij

  18 January 2009

  Lidewij rated and commented on this recipe

  

  It was a lovely dish. However, next time I would use more 'solid' filling as it was like a chunky soup now.

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• angmunchkin

  19 October 2009

  angmunchkin rated and commented on this recipe

  

  Very very tasty. Thoroughly enjoyed it, and didn't use the specified pasty method but rather one for "quick flaky pastry" which was perfect -- you freeze the butter then grate it into the flour; mixing in with a stainless steel spoon or palette knife to keep it cold, add ice cold water at the end to bind; finishing off using your hands. I will be making this again.

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Ingredients

• 1 small onion , cut into thin wedges
• 1 garlic clove , finely chopped
• 400g pumpkins or butternut squash, peeled and cut into chunks
• a small bunch of sage leaves, roughly torn
• olive oil
• 5 tbsp dry white wine
• 150g mascarpone
• 150ml vegetable stock , fresh, cube or concentrate
• 1 beaten egg , for glazing

PASTRY

• 150g plain flour
• 75g butter , chilled and diced

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Difficulty and servings

Serves 2

Preparation and cooking times

Cook 1 hr

Vegetarian

Ingredients

• 1 small onion , cut into thin wedges
• 1 garlic clove , finely chopped
• 400g pumpkins or butternut squash, peeled and cut into chunks
• a small bunch of sage leaves, roughly torn
• olive oil
• 5 tbsp dry white wine
• 150g mascarpone
• 150ml vegetable stock , fresh, cube or concentrate
• 1 beaten egg , for glazing

PASTRY

• 150g plain flour
• 75g butter , chilled and diced

Per serving

1068 kcalories, protein 14.1g, carbohydrate 70.7g, fat 80 g, saturated fat 43.3g, fibre 4.8g, salt 1.2 g

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