pumpkin pie

Calling this a 'pie' probably puts it in a category that it shouldn't be in. Pies are usually associated with making a batch of pastry (or buying....shhh!) that always takes too long to do and then slow cooking a filling that has an exorbitant amount of ingredients. It should probably be called a deconstructed pie but then it sounds like a fancy schmancy item on a chef's-hatted restaurant menu. This 'thing' is just simple, honest and delicious and should not be put in the too hard basket because of the word 'pie'. 

The best part about this pie in particular is that it focuses on filling itself with mostly vegetables and focuses less on 'filling fillers' such as egg, cream and cheese. Because of this it doesn't bog you down or make you feel stodgy after eating it. The feta is in there but it's mainly in there for taste's sake, nothing else. More veggies means more fibre (always a good thing) and also means you get a different array of nutrients to what you would normally get if the pie was filled with dairy products. It also means it's cheaper to make and lasts longer in your fridge if you're saving some for later (I highly recommend you do). 

This recipe is definitely much easier with a food processor. The pastry making in the food processor is quick and mess-free which is why I have come back to it time and time again and it always works out well. You can make it without one but you will just have to make a bit more mess and take a bit more time. Not the end of the world. 


INGREDIENTS

Makes 6 servings 

Crust 

1½ cup whole wheat pastry flour

¼ teaspoon salt

8 tablespoons butter, chilled

50g cream cheese, chilled

¼-half a cup of ice water

Filling

1 tablespoon coconut oil 

1/4 jap pumpkin, sliced thinly and roasted 

1 bunch of kale, de-stemmed

1 brown onion, sliced thinly

150g greek feta, crumbled

¼ cup flaked almonds 

 

 

 

 

 

 

INSTRUCTIONS

  1. Heat your oven to 200 degrees and line a oven tray with baking paper (do not put the pan in the oven, you do not want it to be hot)
  2. To make the crust, place the flour and salt into a food processor and blitz for a couple of seconds to combine.
  3. Add the butter one tablespoon at a time whilst pulsing the mixture. Stop once everything is just combined and small clumps (like sand) have started to form. 
  4. Cut in the cream cheese and pulse again until just mixed through. 
  5. Use the water to bring the mixture together. Add small quantities at a time and stop once the mix is holding together nicely (not too dry, not too moist). Wrap in cling film and refrigerate for half an hour. 
  6. While the pastry is chilling, heat the oil in a frying pan over medium heat. Sauté the onion for 6-8 minutes or until nicely soft and brown. 
  7. Add the kale to the frying pan and cook until the kale is just soft. 
  8. Place the contents of the frying pan into a mixing bowl and then toast off the flaked almonds until golden. Put these into the mixing bowl once they're done too. 
  9. Add the feta and pumpkin to the mixing bowl, leaving a few slices of pumpkin to place on top of the pie, and combine until everything is evenly mixed. 
  10. Get your pastry out of the fridge and on a floured surface, roll out the pastry roughly to the size of an oven tray. You want enough space to fold the edges back over itself when it's filled. 
  11. Transfer the pastry to the prepared tray and pour the filling mixture on top of it spreading it out evenly (leave about 3cm at the edge). 
  12. Fold the edges over the filling and gently press each fold together. You can egg/milk wash the pastry if you like but it isn't 100% necessary. 
  13. Place in the oven and bake for around 40-45 minutes. 
  14. Enjoy it warm or leave it to cool, pack it up and take it to a picnic/lunch/work/wherever! 

Notes 

  • This pie will last around 5 days in the fridge 
  • You can freeze the pie at step 12 and keep it for a rainy day when you cannot be bothered lifting a finger. When you're ready, bake it from frozen but you may need to add 10-20 minutes onto the baking time to ensure it is cooked through 
  • Spelt flour also works really well in this recipe however it has not been tested with a gluten free flour. Let me know if you do it and it works out! 
  • This pie is really good with tomato kasundi. The spiced tomato flavour really compliments what's going on in the pie. 

Did you make this? Don't forget to take a photo and #naturomedico to share your own creations 

kalepumpkinandfetapie
kale pumpkin and feta pie

Comment

Roberta is trained in clinical nutritional medicine and has a strong belief that food is the most powerful form of medicine and should be used first and foremost where possible. If you would like more information on nutrition and how you can get the most out of your diet, contact Roberta at roberta@naturomedico.com