Pumpkin & sage pot pies

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• 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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• Everby

  04 July 2012

  Everby rated and commented on this recipe

  

  This was an excellent pie ! The pastry rolled out beautifully and the filling was very simple but flavoursome. I was worried it would turn to mush or be too soggy, but it made a lovely chunky filling with a deliouse thick sauce. The only think I did differently was double the ingredients and make one big pie. I'm looking forward to trying the filling alone with pasta, probably trying to mush up the roasted vegtable to put into raviolli and coating with the mascaponi sauce.

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• Sarah

  14 October 2012

  Sarah rated and commented on this recipe

  

  An excellent pie and recipe, went down very well in my house, so much so I have bought another pumpkin to make it again. Didn't change anything in the recipe, next time will probably double it and make a bigger pie.

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http://www.bbcgoodfood.com/recipes/4270/

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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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