I made this easy savoury Pumpkin Puff Pastry Pie featuring Butter Beans, Roasted Pumpkin, Swiss Chard leaves and Burrata Cheese with golden puff pastry and the tangy pumpkin and garlic mash at the base. The Pumpkin Mash was previously made - see the recipe and the Pumpkin slices were previously roasted as you can prepare this dish by having these components in the fridge. I always have Puff Pastry in my fridge as it can be used for savoury or sweet so this is a quick dish you can get everyone involved in. You can substitute Vegan Cheese to make the dish Vegan.
Ingredients: Serves 6
Oven Time 20 mins Hands on Time 30 mins
1 small pumpkin with previously roasted sliced wedges
4 spoonfuls of Pumpkin Mash previously made (see previous recipe)
1/2 can of drained butter beans
Fennel fronds
1 pack of Fridge ready bought Puff Pastry
Burrata Cheese
Sea Salt
1 tbsp olive oil and maple syrup combined for the drizzle
Freshly Ground Pepper
Pre heat your roasting dish into your oven on a high heat Gas Mark 6 for 10 minutes.
Get your prep ingredients ready.
Lightly roll out the puff pastry from the fridge and place onto greaseproof paper. Prick the base of the pastry using a fork for the pastry to breathe. Put onto your warmed roasting dish on top of the greaseproof paper. Spoon the Pumpkin Mash into the centre going towards the corners following the shape of the puff pastry, but not going right to the edges leaving about a 1cm.
Place the roasted pumpkin wedges on top and add the butter beans . Add the cut swiss chard and arrange decoratively on the puff pastry; Cut the Fennel fronds and place on top of the pumpkin mash. Tear the Burrata cheese and place within the spaces of the pumpkin. Drizzle with the spoonful of maple syrup and olive oil. Season with sea salt and freshly ground pepper.
Place in the oven on Gas Mark 6 for 20 minutes. The pastry should be brown on the edges and the cheese melted. Slide off the greaseproof paper and serve with salad or roasted tomatoes.
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