Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.
This was a fun experiment to use my bedroom cupboard full of various pumpkins and squash! I decided the have a go on a whim at making a sort of pastry with just squash puree and was really surprisingly pleased with the result. It crisped up beautifully and turned a gorgeous golden hue without any glaze before baking. The texture was, of course, not a ‘buttery’, flaky, short crust but it was delicious in it’s own right without making comparison. It was crisp and slightly chewy, something akin to a crusty french bread or a chewy pizza dough. It was delicious, especially for a fat free, creamy pie!
When I made this, I roasted the pumpkin seeds and added them to the sauce. This seemed like a good idea and I was happy to use every bit of the squash, however, the seeds were inedible chewy and ‘bitty’ and generally unpleasant. I was really surprised by this, any thoughts?
I’ve left that part out of the recipe!
Ingredients: Makes 6 individual pies or a large pie.
- 1kg (approx) pumpkin or similar squash
- 250ml/1 cup unsweetened non dairy milk
- 1 tbsp cornflour
- 1/4 tsp nutmeg
- 1 tsp dried sage or 2 tbsp fresh
- a handful of green veg like green beans, kale or spinach
- 250g/2 cups plain flour
- Sea salt and freshly ground black pepper
- Preheat the oven to 200’c/400’f. Halve and de-seed the pumpkin, halve again and place on a baking tray. Roast for about 30 minutes or until the flesh is very soft. Remove from the oven and set aside to cool.
- Whilst the pumpkin is cooling you can make the sauce to make the assembly come together quicker. Simply add all but 2 tbsp of the milk to a pan and heat gently to almost boiling. Mix the remaining cold milk with the corn flour in a small bowl and then whisk into the hot milk. Keep stirring until the sauce begins to thicken, eanwhile adding the sage, nutmeg and salt and pepper to taste. Once thickened, cover and set aside.
- Once the pumpkin has cooled, make the pastry. Weigh out 250g of the pumpkin flesh and mash really smooth, add to the flour and bring together into a dough with a pinch of salt and pepper, add a little water by the drop if the dough feels dry, it should be supple but not sticky. Cover in cling film and place in the fridge.
- Steam or boil the green veg. Scoop spoonfuls of the remaining pumpkin, trying to keep them chunky and gently stir through the white sauce with the green veg.
- Halve the pastry and roll one piece out to make the bottoms, about half a cm thick, and line the pie tins (individual or a 8-9 inch large tin), pricking the base with a fork and pressing the dough right into the edges. Roll the top layer. Fill with the pumpkin mixture, brush a dab of water around the edge of the pastry then ease the top layer of pastry over the top and seal the edges together.
- Bake at 200’c for 20-30 minutes, just until the pastry is golden and crisp.
Very low in sodium
High in dietary fiber
High in iron
High in selenium
High in thiamin
Very high in vitamin A