Last Monday we were doing at home pumpkins for Halloween, and I promised that we were going to use filler to make a rich pie. So here I am up early, with the pie in style. The photo above is the testimony of my dinner yesterday, a terrifying moment in which, as you see, the pumpkin hit area in our strange celebrations observed from afar pie made with their own entrails. You sense a certain face even stupor, from which I've noticed a while ago to see the photo on the computer, and I have to say, I left a bittersweet taste.
With permission of the pumpkin, which is up there watching us with haunting expression, I have to say that the insides of pumpkin pie is delicious. To make it, I went with instinct, and I decided to offset the mild flavor of the pumpkin, with touches something stronger leek and tomato. Finally, before closing the pie and put it in the oven, on vegetables poached threw a few bits of chorizo, which gave the final touch. Aprons, ingredients on the table, and get to work.
With permission of the pumpkin, which is up there watching us with haunting expression, I have to say that the insides of pumpkin pie is delicious. To make it, I went with instinct, and I decided to offset the mild flavor of the pumpkin, with touches something stronger leek and tomato. Finally, before closing the pie and put it in the oven, on vegetables poached threw a few bits of chorizo, which gave the final touch. Aprons, ingredients on the table, and get to work.
Ingredients (for 3-4 people):1
sheet of pastry dough (if compráis, I will recommend the Eroski brand
or Lidl, being one of the few that do not contain trans fats, thus
complying with the commitment both announced at the time). If you prefer to make a homemade pastry (recommended), here's the recipe1 small pumpkin2 small tomatoes (or one large)1 leek1 little sausage1 tablespoon sugar1 pinch of salt1 eggFlourOlive oil
Preparation:1. Chop the leek and poached simmered in a pan, with a splash of oil.2. While doing the leek, chop the tomatoes, and once that is done well, then add to the pan along with the pumpkin. (I have used the filling of a pumpkin that I prepared for the Halloween party, but if not, you can cut a portion of about 200 gr., And chop into small pieces). We took a little sugar to correct the acidity of the tomato, salt and rectify.3. While doing the vegetables over medium heat, work the pastry. We will use one half for the base, and another to cover. With the help of a little flour, using fingertips, stretch it on a solid surface.4. Once done, pour the leek, squash and tomatoes over the dough and give it out well, leaving about an inch of margin, to close. Before closing, we take a little minced sausage. Put the other dough sheet stretched over the previous, and closed by pressing the edges with your fingers.5. Beat an egg and paint the top of the pie dough.6. We put the pie in a preheated oven at 150 ° C for about 15 minutes.
This pumpkin pie is synonymous with success if what you have here is a casual dinner with friends, dinner with children, a birthday party, or any celebration associated with Halloween and the Feast of Saints. You can have it done in about 40 minutes. Bon appetit!
Preparation:1. Chop the leek and poached simmered in a pan, with a splash of oil.2. While doing the leek, chop the tomatoes, and once that is done well, then add to the pan along with the pumpkin. (I have used the filling of a pumpkin that I prepared for the Halloween party, but if not, you can cut a portion of about 200 gr., And chop into small pieces). We took a little sugar to correct the acidity of the tomato, salt and rectify.3. While doing the vegetables over medium heat, work the pastry. We will use one half for the base, and another to cover. With the help of a little flour, using fingertips, stretch it on a solid surface.4. Once done, pour the leek, squash and tomatoes over the dough and give it out well, leaving about an inch of margin, to close. Before closing, we take a little minced sausage. Put the other dough sheet stretched over the previous, and closed by pressing the edges with your fingers.5. Beat an egg and paint the top of the pie dough.6. We put the pie in a preheated oven at 150 ° C for about 15 minutes.
This pumpkin pie is synonymous with success if what you have here is a casual dinner with friends, dinner with children, a birthday party, or any celebration associated with Halloween and the Feast of Saints. You can have it done in about 40 minutes. Bon appetit!
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