Pumpkin and Pancetta Pie
Serves: 6 - 8
Ingredients:
Shortcrust pastry
- 225g plain flour
- 100g cold Western Star Butter, cut into 1cm cubes
- 1, 60g egg
- Pinch of salt
Filling
- 1/2 a butternut pumpkin (approximately 475-500g), peeled, cut into 2cm cubes
- 120g Western Star Butter
- 1 brown onion, cut in half, thinly sliced
- 100g piece of pancetta, cut into small dice
- 100ml (1/3 cup) cream
- 200ml (3/4 cup) milk
- 4, 60g eggs
- Salt and freshly ground pepper
- 120g (1 cup) grated Gruyere or vintage cheddar cheese
Method:
In a food processor, blend flour, butter, egg and salt until the mixture forms itself into a ball. Remove from processor bowl, wrap in plastic wrap and place in refrigerator while you prepare the pie filling.
Melt 50g of butter in a frying pan; add onion and pancetta. Fry gently until onion is soft. Remove from pan and put aside. Add further 70g butter to frying pan. When melted, add the butternut pumpkin. Over medium heat, fry pumpkin, turning every few minutes, until it is soft in the centre, crispy and brown on the outside. Remove and put aside with the onion and pancetta.
Lightly whisk eggs with the cream and milk. Add a pinch of salt and ground pepper to taste. Preheat oven to 200°C. Roll out the pastry to fit a 25cm flan pan with a removeable base. Prick the pastry with a fork.
Spread grated cheese over the pastry base, then add onions, pancetta and cubed pumpkin. Pour over egg mixture.
Place the flan pan on a shallow baking tray or sheet (makes it easier to remove from the oven when hot), and bake in preheated oven for 30 minutes or until firm to touch and golden brown on top.
Hints:
Serve with a rocket salad and/or tomato and red onion salad.