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Roast pumpkin & three cheese pies
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Delicious veggie pies with flaky parmesan pastry and rich ricotta-goat cheese filling.
Ingredients:
  • Olive oil spray
  • 450g Kent pumpkin, peeled, seeded, cut into 1.5cm-thick wedges
  • 1 small red onion, halved, cut into thick wedges
  • 280g fresh ricotta
  • 120g pkt goats cheese
  • 41.20 gm milk
  • 30.00 ml chopped fresh chives
  • Fresh continental parsley leaves, to serve
  • Mixed salad leaves, to serve
  • 225g (1 1/2 cups) plain flour
  • 25g (1/4 cup) shredded parmesan
  • 150g chilled butter, chopped
  • 1 egg yolk
  • 40.00 gm chilled water
Instructions:
  • Preheat the oven to 200°C. Combine flour, parmesan, and butter in a food processor until the mixture looks like fine breadcrumbs. Add the egg yolk and water and process until the dough begins to form. Transfer the dough to a floured surface and knead until smooth.
  • Grease six non-stick muffin pans with oil. Roll out the pastry on a floured surface to 3mm thickness. Cut out 6 discs with a 13cm round pastry cutter. Fit the discs into the pans and chill in the fridge for 30 minutes.
  • Prepare a lined baking tray and lay out the pumpkin and onion in a single layer. Give them a light spray of oil, and a pinch of salt and pepper. Bake for 30-40 minutes until perfectly golden and tender.
  • Preheat oven and line pastry cases with baking paper. Fill them with pastry weights or rice. Bake for 10 minutes. Remove paper and weights. Continue baking for another 10 minutes until crispy and light golden.
  • Combine the ricotta, goats cheese, and milk in a bowl, stirring until smooth. Mix in the chives. Portion into the pastry cases. Add the pumpkin and onion on top. Garnish with parsley sprigs and serve with mixed salad leaves.

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