I must be honest: pumpkin isn’t my fav food but I’ve recently changed my mind!
Last week I went to a veg restaurant and I tried something new: pumpink and blue cheese vegetarian pie. I was really surprisesd : It was delicious! So I decided to post it on getBready.net.
SERVES 4 PEOPLE
READY IN 45’
11 oz pumpkin
1 tablespoon butter
1 tablesppon extra virgin olive oil
1 teaspoon onion, chopped
Rosemary, chopped to taste
2 tablespoons Parmesan cheese
Nutmeg, salt & pepper to taste
1 puff pastry roll
Blue cheese to taste
Milk to taste
STEP 1: BOIL THE VEGETABLES
Pell, clean and cut pumpkin and potato and slice them into cubes. Then boil them in salted hot water for 5 minutes, then drain.
STEP 2: COOK INTO THE PAN
Place butter, oil, onion and rosemary into a non-stick pan and cook until golden (a couple of minutes are enough) .
Add pumpkin and potato cubes, mix them and cook for 10-15 minutes covered with a lid.
STEP 3: BLEND
Place the vegetables into a blender and blend to get a sauce.
STEP 4 : ADD THE REMAINING INGREDIENTS
Add Parmesan cheese, egg, salt and pepper to the sauce.
STEP 5: MAKE THE PIE
Roll out the puff pastry and place it in a baking tin on a parchment paper sheet. Fill the puff pastry with the sauce and add spoons of Blue cheese.
STEP 6: COOK
Brush the crust with milk and cook the pie in preheated oven at 220°C for ab. 18 minutes.
#getBready & enjoy your meal