Posted by: weezl74 | April 20, 2010

Pumpkin pie (with butternut squash!)

pastry

200g flour

50ml oil

30g sugar

approx 5 tbspns water

Filling

500g butternut squash, washed but not peeled, cut into cubes

130g sugar

2 teaspoons garam masala

4 slices of bread, crumbed

approx 300-500ml water

cook the BNS in a pan with water, spice and 150g sugar, (cover with a lid so any bits poking above get steamed. Remove lid when it’s all mulched together. Keep adding water/reducing til you have a thickish wallpaper paste consistency. Crumble in breadcrumbs, don’t add all of it if it’s getting too stiff… the consistency of a buttery mashed swede would be about right here :).

Squidge flour, 30g sugar, oil and approx 4 tbspns water until you have a soft stretchy dough. Press this out into the base and sides of an 8 inch pie dish or flan case.

Bake at gas mark 5 for approximately 5-8 mins until just beginning to brown, then remove, fill with the BNS mixture and bake for a further 10 mins until edges of pastry are dark golden.

makes 8 portions so be very disciplined and freeze half for next time!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: