Monday, October 1, 2012

Pumpkin and spinach pie

I like Autumn flavours. The is my first Autumn in England and I have to say that it has been being full of flavors so far. 

There are plenty of great local vegetables that I love and even some wild mushrooms. I have also started to receive an organic seasonal vegetable box every week. After having had that kind of delivery in Barcelona I missed it. It's a great form to start cooking seasonal and being a bit more creative because you have to cook, sometimes, vegetables that you aren't used to cook.

The pie Jakob made the other day had also bit of Autumn itself.


Pre-hot the oven to 200 degrees centigrades.

3dl of flour (I use normally a mix of wheat and whole and sometimes 1 dl of rye flour to give it that nice country-side feeling)
125 g of cold butter
3 tablespoon of cold water

Mix in a food processor the butter and the flour until you don't have any big butter pieces left. Add the water and mix it to a pastry quickly. Extend it in the mould and chill it for 30 minutes.

Meanwhile you can do the vegetables. I fried pumpkin and onions and added spinach and fresh herbs. Be creative here: vegetables, cheese, salmon...

After that, make small holes in the pastry with a fork and put it in the oven for 10 minutes or until it looks nice and golden.

Put the vegetables in the mould and add a mix of e/4 eggs and 3dl of milk. Then, 30-40 minutes in the oven  to 200 or when the mix is dry.

1 comment:

  1. Delicious! I have to try this soon. Thanks for sharing the recipe! :) KS