Start to finish 1 hour, served 6
400g roasted pumpkin, roughly chopped
1 small onion, finely chopped
1 clove garlic , finely chopped
200g mixed beans (any canned variety)
100g potatoes, peeled and diced
1 tbs worchestershire sauce
100ml vegetable stock
600g puff pastry, 6 small pie shells or one large pie shell
100g toasted hazelnuts
Preheat the oven to 425F
1. To roast your pumpkin, chop it into large chunks and spread them out on a roasting tray and drizzle with olive oil & season with salt and pepper. Leave the skin on while roasting, because it will be easier to cut the skin off when the pumpkin ifs soft and cooked. Roast the pumpkin until it is soft enough to cut with a fork with little resistance. Let the roasted pumpkin cool and then peel & dice it.
2. Boil the potatoes until very soft. Strain the potatoes and then gently crush them with a fork to make a chunky mash.
3. Meanwhile, sautée the onions and garlic in olive oil in a large frying pan on medium heat. Add the beans, roasted pumpkin, crushed potatoes, vegetable stock and worchestershire sauce. Let simmer for 5 minutes. Season with salt and pepper.
4. Fill the pie shell(s) with the filling and bake for 10 -15minutes, until the crust is golden brown If you are using puff pastry of the pie dough recipe from my rabbit pot pie recipe, par bake the dough for 10 minutes before adding the filling. You can make lattices to garnish the tops of the pies after adding the filling, but feel free to omit them and keep the pumpkin pie open-top.