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    October 23, 2017

    pumpkin leek onion and cheese pie – virtual pumkin party

    recipe

    its that time of year again for the virtual pumpkin party. basically lots of us pumpkin loving bloggers share a recipe using pumpkin on the same day and share the links for the recipes. last year I made this stuffed pumpkin. I have gone with a savoury recipe again this year. this time a vegetarian pumpkin, leek onion and cheese pie with sage tarragon and some roasted ground up nuts. it was sooooo yummy I hope you bake it and enjoy it too. I adore cooking with squash and pumpkin so I live for this time of year. I really enjoy making pies they are so fun to bake, plus its great to do a savoury one. I used a small knife to cut out the leaves to decorate the pie with but you can decorate it how ever you like. don’t forget to scroll down to the bottom of the post to find the links for all the other bloggers recipes.

    to make it you will need

    pastry

    • 220g unsalted butter
    • 400g plain flour
    • 25g grated parmesan
    • 1 tsp black pepper ground
    • 1 tsp salt
    • 1 egg
    • 2 tbsp. water

    filling

    • 2 squash I used a small butternut squash and an acorn squash chopped into small dice sized chunks
    • 1 tbsm miso paste mixed with 4 tbsp. olive oil
    • 1 large leek
    • 1 brown onion
    • 40g grated parmesan
    • 6 to 8 sage leaves torn
    • leaves from 3 springs or tarragon torn
    • 1 vegetable stock cube in 250 ml of boil water
    • salt pepper
    • 1 tsp brown sugar
    • splash of balsamic vinegar
    • 100g hazelnuts or chestnuts or both
    • grating of nutmeg

    preheat the oven to 180c 350f. peel and chop up the squash into small cubes. rub with the miso and olive oil and roast for 25 minutes. in a pan sautee the chopped onions and leeks with the torn sage with a little olive oil, once softened add the tsp of brown sugar and balsamic vinegar and caramelise. add the nuts into a food processor to finally chop then add them to the pan. once pumpkin done add to the pan. take about 1 and a half cups of the mixture and puree in a food processor then add back into the pan with the rest then add the cheese and stock and stir. finally season with lots of pepper and a pinch of salt and grate in some nutmeg. (not loads just a about 6 scrapes on the grater) leave to cool

    make the pastry

    add the flour, butter salt, pepper and cheese into a food processor then whiz until it is all rubbed together add the egg and whiz again then finally add the water. tip out and roll into a ball. cover and let rest for 20 minutes

    roll out and line a pie dish then add the chilled filling then roll out the rest of the pastry for the top. you can decorate how ever use like. I used a small knife to cut leaf shapes and added them on the pie.

    brush with a bean egg and bake for 35 40 minutes until golden.

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    21 Comments

    1. Ruth Miranda says

      October 23, 2017 at 9:40 am

      I love savoury pies, and I love anything pumpkin or squash, so this is sooooo up my alley!!! And it looks so beautiful!
      https://bloglairdutemps.blogspot.pt/

      • Aimee says

        October 23, 2017 at 10:20 am

        Thank you so much it was so yummy I love savoury pies too xx

    2. Kelsey @ Appeasing a Food Geek says

      October 23, 2017 at 10:42 am

      This pie has all of my favorite fall flavors! Love a good savory pie. So this baby is going on the fall baking to-do list for sure 😉 Happy #virtualpumpkinparty! xoxo

      • twiggstiudios says

        October 24, 2017 at 1:11 pm

        Thank you so glad you like it x

    3. Wendy says

      October 23, 2017 at 12:54 pm

      Stunning pie crust. I love that your pie look AND tastes like fall!

      • twiggstiudios says

        October 24, 2017 at 1:11 pm

        Thank you Wendy xx

    4. Sarah | Well and Full says

      October 23, 2017 at 7:34 pm

      I’ve never had a savory pie before, and I don’t know why… I’m not much of a sweets person, so I feel like a savory pie would be much more suited for me. 🙂 Also, those dough leaves are so beautiful on top!

      • twiggstiudios says

        October 24, 2017 at 1:10 pm

        Thank you Sarah xxx

    5. Katrina says

      October 24, 2017 at 3:23 am

      This pie is gorgeous! I love the flavour and the parmesan in that crust. SWOON!

      • twiggstiudios says

        October 24, 2017 at 1:10 pm

        Thank you so much xxx

    6. Anna says

      October 24, 2017 at 10:24 am

      I really enjoy looking at your pies, because they always look fantastic! You always make me hungry! 🙂 another great recipe from #virtualpumpkinparty!!!

      • twiggstiudios says

        October 24, 2017 at 1:10 pm

        Thank you Anna xxx

    7. Kym Grimshaw | On The Plate says

      October 24, 2017 at 11:06 am

      Oh Aimee! You are always inspiring me with your baking, I wish my lattice work looked as effortless as yours! Sounds like a real comfort dish for the weather we’ve been having recently as well. If only I could pinch myself a slice!
      Xx

      • twiggstiudios says

        October 24, 2017 at 1:09 pm

        Thank you so much kym xxx

    8. Sara @ Cake Over Steak says

      November 2, 2017 at 4:58 pm

      Sounds fantastic! Thanks for contributing again this year. I could go for a slice of this gorgeous pie right now.

      • twiggstiudios says

        November 3, 2017 at 1:36 pm

        thank you for organising it xxxx

    9. Shauna | Linden & Lavender says

      November 17, 2017 at 5:54 pm

      Such a pretty savoury pie! Happy (belated) virtual pumpkin party.

      • twiggstiudios says

        November 19, 2017 at 5:23 am

        thank you xx

    10. Krystine says

      October 8, 2018 at 12:41 pm

      What would be a good substitute for the nuts? Me and my boyfriend have a nut allergy. 🙁

      • twiggstiudios says

        October 13, 2018 at 9:04 pm

        you can leave the nuts out it will be ok with out them x

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