Recipes

Pumpkin and Mushrooms Pie

An excellent ripe pumpkin and our mushrooms grilled on lava stone come together in a soft and delicious filling, guarded by a delicately scented...

Extra Virgin Olive Oil IGP Sicilia - Delicate

Ingredients

Serves: 6

For the stuffing:
12.5 ounces clean pumpkin pulp
1 drained Vignoli Grilled Mushrooms
3 tablespoons Vignoli Extra Virgin Olive Oil IGP Sicily
¼ cup finely chopped spring onion
1 clove of garlic in a shirt
Freshly ground black pepper to taste
Salt to taste
1 cup very hot water
¼ cup sifted cornstarch
¼ cup cold water
For the dough:
1 ¼ cup 0 flour + a little for the pastry board
½ teaspoon salt
3 tablespoons Vignoli Extra Virgin Olive Oil IGP Sicily + a little to grease the pan
½ cup cold water

For the stuffing:
350 gr clean pumpkin pulp
1 drained Vignoli Grilled Mushrooms
43 gr Vignoli Extra Virgin Olive Oil IGP Sicily
20 gr finely chopped spring onion
1 clove of garlic in a shirt
Freshly ground black pepper to taste Salt to taste
200 ml very hot water
32 gr sifted cornstarch
59 ml cold water
For the dough:
200 gr 0 flour + a little for the pastry board
½ teaspoon salt
43 gr Vignoli Extra Virgin Olive Oil IGP Sicily + a little to grease the pan
100 ml cold water

Directions

Prepare the filling by cutting the pumpkin and mushrooms into small pieces 0.6 inches – 1.5 centimeters per side.
Pour the oil into a large non-stick pan and add the spring onion, garlic clove and ¼ teaspoon of salt.
Sauté over medium heat for two minutes, then add the pumpkin and sauté for 5 minutes or until lightly browned. Eliminate the garlic.
Add the hot water, increase the heat and cook for 10 minutes without a lid: the pumpkin should be soft but not flaky.
Turn off the heat, add the mushrooms, season with ground pepper, mix and season with salt if necessary.
Leave to cool completely.
Dissolve the corn starch with ¼ cup of cold water and add it to the filling.
For the pasta, combine the flour and salt in a large bowl and mix them carefully.
Pour in the oil, stir with a fork, then work the ingredients with your fingertips to obtain a very fine texture with a crumbled appearance.
Add the water and knead quickly: the dough should not be too soft.
Heat the oven to 392 ° F in fan mode.
Generously oil the inside of a pan with a diameter of 7 inches and a height of 1.2 inches
Roll out the dough on a lightly floured pastry board into a very thin sheet. Line the bottom and edges of the pan making the dough adhere very well, then cut off the excess.
Compact the clippings and spread them out again.
Fill the pasta shell with the filling leveling it well with the back of a spoon.
Cover with the second sheet, cut out the excess dough around the edges again and seal the edges very well by pinching them between your fingers.
Using scissors, cut the dough to create a “battlements” and make some cuts in the center with a sharp knife.
Place the pie in the oven and cook for 25 minutes or until golden brown.
Remove from the oven and allow to cool before serving.

Prepare the filling by cutting the pumpkin and mushrooms into small pieces 1.5 centimeters per side.
Pour the oil into a large non-stick pan and add the spring onion, garlic clove and ¼ teaspoon of salt.
Sauté over medium heat for two minutes, then add the pumpkin and sauté for 5 minutes or until lightly browned. Eliminate the garlic.
Add the hot water, increase the heat and cook for 10 minutes without a lid: the pumpkin should be soft but not flaky.
Turn off the heat, add the mushrooms, season with ground pepper, mix and season with salt if necessary. Leave to cool completely.
Dissolve the corn starch with ¼ cup of cold water and add it to the filling. For the pasta, combine the flour and salt in a large bowl and mix them carefully.
Pour in the oil, stir with a fork, then work the ingredients with your fingertips to obtain a very fine texture with a crumbled appearance.
Add the water and knead quickly: the dough should not be too soft. Heat the oven to 200 °C in fan mode.
Generously oil the inside of a pan with a diameter of 18 cm in diameter and a height of 3 centimeters.
Roll out the dough on a lightly floured pastry board into a very thin sheet. Line the bottom and edges of the pan making the dough adhere very well, then cut off the excess.
Compact the clippings and spread them out again. Fill the pasta shell with the filling leveling it well with the back of a spoon. Cover with the second sheet, cut out the excess dough around the edges again and seal the edges very well by pinching them between your fingers.
Using scissors, cut the dough to create a “battlements” and make some cuts in the center with a sharp knife.
Place the pie in the oven and cook for 25 minutes or until golden brown.
Remove from the oven and allow to cool before serving.