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Cheesy pumpkin and bacon pie
Cheesy pumpkin and bacon pie
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Pumpkin and bacon pie topped with crispy, cheesy breadcrumbs for a delicious crunch.
Ingredients:
  • 1kg Kent pumpkin, peeled, cut into 1cm slices
  • 708.13 gm milk
  • 2 tsp vegetable stock powder
  • 225.00 gm instant polenta
  • 187.50 ml grated parmesan
  • 125g butter, chopped
  • 40.00 ml panko breadcrumbs
  • 62.50 ml fresh sage leaves
  • 400g mixed mushrooms, chopped if large (we used shiitake, enoki, oyster, brown cup and button mushrooms)
  • 4 middle bacon rashers, trimmed, chopped
  • 40.00 gm caster sugar
Instructions:
  • Preheat oven to 200C/180C fan-forced. Grease and line a 23cm springform pan. Microwave pumpkin in a covered microwave-safe bowl on HIGH for 6 minutes until almost tender. Drain excess liquid.
  • In a saucepan over medium heat, combine milk, 1 3/4 cups water, and stock powder. Bring to a simmer. Slowly whisk in the polenta and cook over medium-low heat for 5 minutes until thickened. Add 1/2 cup parmesan, 40g butter, and season to taste.
  • Spread 1/3 of the polenta mixture in the prepared pan. Layer with half of the pumpkin, then half of the remaining polenta mixture, followed by the rest of the pumpkin, and finish with the remaining polenta mixture. Mix breadcrumbs and the rest of the parmesan in a bowl and sprinkle over the polenta. Bake for 30 minutes or until the top is golden. Let it sit for 15 minutes before serving.
  • In a large frying pan over medium heat, melt the remaining butter. Quickly cook the sage sprigs for 30 seconds until crisp, then transfer them to a paper towel-lined plate using tongs. Increase the heat to medium-high and cook the mushrooms and bacon in the same pan, stirring occasionally, for 5 to 6 minutes until the mushrooms are browned and the bacon is crisp. Sprinkle in the sugar and season with salt, stirring well. Continue cooking for 2 minutes until the bacon and mushrooms are caramelized.
  • Top the pie with a savory mixture of mushrooms and fresh sage before serving.

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