Pumpkin & sage pot pies

A vegetarian main course which can be made the day before your dinner party

Recipe uploaded by

olive magazine

5 ratings 4

Recipe by olive magazine

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Tested

Difficulty and servings

Serves 2

Preparation and cooking times

Cook 1 hr

Ready in 1 hour

Vegetarian

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.
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.
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.
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

Recipe from olive magazine, December 2006.

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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smee

28 November 2011

smee rated and commented on this recipe

I made this for my boyfriend's birthday and it went down a treat - no substitutions, but I used bought pastry instead of making my own. We had a very similar meal a few days later, but turned it into a pasta bake instead of using pastry this time.

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