Makes: 2 pies
For the dough:
2 ½ cups flour
1 tsp salt
1 tsp sugar
225 g butter
6–8 tbsp ice water
For the filling:
3 Chilli Beef Sausages
1 large pumpkin
1 large red onion
25 g butter
2 cloves of garlic
150 g single cream
100 g sour cream
2 tsp thyme
1 tsp sumac
½ tsp nutmeg
½ tsp paprika
salt and pepper
- We will start with the pie dough since it needs time to rest. In a large bowl, place your flour, salt and sugar. Add the butter and mix the ingredients until they are homogenous. Add the ice water. Start with 6 tbsp of water and add more if you need. It has the right consistency once you can pinch a bit of the dough in between your fingers and it holds its shape and sticks together.
- Empty the crumbly dough on a floured surface and knead the dough a little bit until you have one disc that holds its shape. Wrap it in cling film and let it rest in the fridge for 1 hour.
- Preheat the oven to 180°C on fan.
- For the filling, start by carving the pumpkin in half. Using a spoon, scoop out the inside of the pumpkin making sure to remove the stringy bits and the seeds. You can save the seeds for roasting, for later.
- Now that you have 2 “shells” of pumpkin, add a drizzle of olive oil on the inside parts. Line an oven tray with baking paper and place the pumpkin halves face down. Pierce some holes using a fork or knife through the skin of the pumpkin to let steam out.
- Roast the halves in the oven for 50-60 minutes or until you can pierce the skin with a fork really easily.
- Meanwhile, peel and finely chop an onion and 2 cloves of garlic. Add the butter, onion and garlic to a pan and sear them over medium heat until the onions are soft and translucent.
- Add 4 tbsp of single cream to the onions, salt, pepper and thyme and let them boil for a few minutes.
- Once the onions are cooked through and the liquid reduced, turn off the heat and let the mixture cool down.
- When the pumpkin is roasted, remove it from the oven. Scoop out the pumpkin from the skin and let it cool down for a little bit.
- If you want to, replace the baking paper, place the rinsed and drained seeds on the tray and add a drizzle of olive oil and salt to them. Roast them at the same temperature for about 20 min, stirring them around occasionally. You know they are ready once they have a golden brown colour.
- In a food processor or using a hand mixer, puree the roasted pumpkin a little bit. Add the onions, sour cream, single cream and the spices. Mix them for 2-3 minutes.
- Defrost the sausages and cut them in approx. 0,5 cm cubes.
- Make sure the pumpkin and the onion mixture is no longer warm and add 2 eggs to Mix them around to homogenize the filling. Stir in the sausage pieces.
- On a floured surface, roll half of the dough and place it in the pie tin. If it is crumbly and doesn’t transfer easily from the work surface to the tin, you can patch the holes in the dough after most of the dough is in the tin. Try to knead and press the dough as little as possible in the process.
- Preheat the oven at 180° If you have 2 pie tins, you can bake both pies at once.
- Pour in the pumpkin and sausage filling, leaving room of approx 0,5 cm from the top . Bake the pie for 50-60 minutes or until the edges turn golden brown and the filling is set (not wobbly and if you stick a knife in the middle, it comes out clean).
- When it is almost ready, grate cheddar and parmesan cheese on top and place it back in the oven until cooked through.
- Decorate it with sliced sausages and more parmesan cheese.
- Let it cool completely before serving.