Pumpkin and Goat’s Cheese Pie
Servings Prep Time
10portions 25minutes
Cook Time
1hour
Servings Prep Time
10portions 25minutes
Cook Time
1hour
Ingredients
Instructions
  1. Put all the ingredients in the food processor then whisk well.
  2. Pour into a 12″ by 8″ tin, prepared with the precooked short crust pastry, I have lined it with greaseproof paper, then with a knife, level the top well.
  3. Now sprinkle with the diced goat’s cheese, then chilli flakes and black pepper – although that’s optional.
  4. Put in a preheated oven gas mark 3/170c on the middle shelf for 30 mins (or use a skewer to put in the center and if it comes out clean, it means it is mean its done.
  5. I had already cooked the pastry case for 30 mins, then I trimmed the edge off with a knife.
Recipe Notes

Don’t over cook the pie. As soon as you feel its cooked, test by pressing down with your finger from the centre,  remove from the oven. (or use a skewer – if it come clean its ready)

Here is the link to the fresh pumpkin puree – scroll down my tips and tricks.