A quick and tasty pie that can even be made mid-week! With the roasting of some filling ingredients this keeps everything simple and allows time for preparing other components. Delish hot from the oven or cold as leftovers.
INGREDIENTS TO MAKE 30CM PIE
1 x 350gm Carême Sour Cream Shortcrust Pastry
300gm 1.5cm chunks, diced pumpkin
1½Tbsp olive oil
3 x 59gm extra-large eggs
250gm ricotta cheese
60gm good cheddar
125gm baby spinach leaves
- Pre-heat oven to 190°C.
- Chop bacon, peeled onion and pumpkin into 1 to 1.5cm dice/chunks. Toss in large bowl with good pinch salt and couple grinds black pepper. Spread out onto large, non-stick paper lined baking tray. Roast for 25 minutes, until starting to turn colour and caramelise on the edges.
- While the above mixture is cooking, roughly chop spinach leaves if on the large size. If really small, then use as is. In separate bowl, lightly whisk eggs. Remove about 30ml egg to a small bowl and set aside to brush pastry before baking. Add ricotta and grated cheddar to eggs and briefly mix. Season with 2 to 3 pinches salt and 6 or so grinds black pepper.
- When pumpkin mix comes out of the oven, immediately add to baby spinach. The heat should soften the leaves a little. Once cooled, mix in ricotta, eggs and cheese. Set aside.
- Reduce oven temperature to 180°C.
- On lightly floured bench roll pastry out to form a rough square. Trim couple of centimetres off each corner, discard. Place pastry onto non-stick paper lined pizza tray (see notes). Pile filling into centre, pressing down to form a 25cm circle. Fold exposed pastry collar over filling, roughly pleating to make a 4cm or so deep collar running around the pie (see image).
- Using the beaten egg that was set aside, brush the exposed pastry.
- Bake for 40 to 45 minutes, until golden and pastry is cooked through.
- Serve warm or cold with a big vinaigrette-dressed crunchy salad.