Recipe

Roasted garlicky pumpkin and sage pies

Tasty vegetarian pies.

  • 1 hr 10 mins cooking
  • Serves 6
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These garlicky pumpkin and sage pies with a delicious spiced pastry crust make a fab starter or light lunch. If you fancy bite-sized pies to serve as finger food, you could make these in a couple of mini-muffin trays.

Ingredients

Roasted garlicky pumpkin and sage pies
  • 900 grams butternut pumpkin, chopped coarsely
  • 3 clove garlic, unpeeled
  • 1/2 cup (125ml) pouring cream
  • 1/4 coarsely chopped fresh sage
  • 1/2 cup frozen peas
  • 3 eggs, beaten lightly
  • 75 gram fetta cheese
  • 1 1/2 tablespoon pine nuts
  • 1/2 cup beetroot relish
Shortcrust pastry
  • 125 gram cold butter, chopped coarsely
  • 1 egg yolk
  • 2 tablespoon iced water, approximately
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 1/2 cup (225g) plain flour
  • or use 3 sheets ready-made shortcut pastry

Method

Roasted garlicky pumpkin and sage pies
  • 1
    Preheat oven to 220°C/220°C. Oil six 10cm x 13cm oval pie tins.
  • 2
    Place pumpkin and garlic on baking paper-lined oven tray; drizzle with oil. Bake for about 20 minutes or until tender. ( alternately microwave pumpkin on HIGH for 8 minutes or until tender and add crushed garlic prior to mashing) Transfer to large bowl; cool for 5 minutes. Squeeze garlic from skins. Mash pumpkin and garlic coarsely with a fork. Stir in eggs, cream, peas and sage; season.
  • 3
    Meanwhile, process flour, spices, butter and salt to taste until crumbly. Add egg yolk and most of the water; process until ingredients just come together. Enclose pastry in plastic wrap; refrigerate for 30 minutes.
  • 4
    Divide pastry into 6 even pieces. Roll each piece between sheets of baking paper until large enough to line tins. Lift pastry into tins; press into side and trim edge. Refrigerate for 20 minutes.OR Cut each pastry sheet in half diagonally. Lift pastry triangles into tins; press into side, trim edge.
  • 5
    Reduce oven to 200°C/180°C fan-forced. Place tins on oven tray; cover pastry with baking paper and fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans; bake a further 5 minutes or until pastry is browned lightly. Cool.
  • 6
    Fill pastry cases with pumpkin mixture. Sprinkle with crumbled fetta and pine nuts. Bake for 25 minutes or until set and browned.
  • 7
    Serve quiches topped with relish.

Notes

You could also use 3 sheets of shortcrust pastry. Quiches are suitable to freeze for up to 3 months. Defrost in the fridge overnight before reheating in a 180°C oven.

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