Pumpkin, Mushroom and Pine Nut Mini Pies
Prep time:
Cook time:
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Serves: 12 pies
I love pies! Do you? But it's really hard to find a gluten-free puff pastry that doesn't taste well, like crap really! So on the odd occasion I indulge and make these great little vegetarian pies! So hence this is not a gluten-free recipe! 
I think the combination of roasted pumpkin and mushroom is a match made in heaven. Add the delicious nutty-ness of roasted pine nuts and you are talking my language baby! These little pies make the perfect accompaniment to any meal, or as a meal alone. When we are having a gathering or a special occasion I often make these as the vegetarian option while the carnivores devour the meat dishes. What I find funny is that the meat-eaters want these too! So everyone is satisfied! As Christmas approaches my Pumpkin, Mushroom and Pine Nut Mini Pies will make the perfect accompaniment to any dinner party meal. Enjoy!
I think the combination of roasted pumpkin and mushroom is a match made in heaven. Add the delicious nutty-ness of roasted pine nuts and you are talking my language baby! These little pies make the perfect accompaniment to any meal, or as a meal alone. When we are having a gathering or a special occasion I often make these as the vegetarian option while the carnivores devour the meat dishes. What I find funny is that the meat-eaters want these too! So everyone is satisfied! As Christmas approaches my Pumpkin, Mushroom and Pine Nut Mini Pies will make the perfect accompaniment to any dinner party meal. Enjoy!Ingredients
- 1 kg Butternut Pumpkin
- 2 stalks celery, chopped finely
- 300 g button mushrooms, chopped finely
- 3 cloves of garlic
- 80 g pine nuts
- 2 tablespoons white wine vinegar
- 1 tablespoon savoury (nutritional) yeast
- 1 tablespoon seeded mustard
- 2 teaspoons sesame seeds
- 1 large onion
- 1 teaspoon chilli flakes
- 1 teaspoon cumin
- 1 teaspoon ground cinnamon
- 1 egg
- 4 sprigs of thyme
- Handful of basil leaves, finely chopped
- 4 sheets of ready roll puff pastry
- Olive Oil
- Sea Salt
- Freshly ground pepper
Instructions
- Preheat oven to 200 degrees.
- I like to use muffin trays to make small, (almost Yorkshire Pudding sized pies) but ramekins are fine also. Grease your preferred choice with coconut oil.
- Deseed pumpkin and remove skin. Cut in to wedges.
- Place on to a lined baking tray and sprinkle with cumin, cinnamon and chilli flakes. Drizzle with olive oil. Toss pumpkin wedges to ensure well seasoned.
- Roast pumpkin for 40 minutes. In the last 5 minutes sprinkle tray with pine nuts and remove as soon as pine nuts begin to gradually golden.
- Remove pumpkin tray from the oven, cool and transfer to a bowl to mash the pumpkin with the pine nuts.
- While pumpkin is roasting, finely chop onion, celery and mushrooms.
- Add oil to a pan at medium heat. Fry onions and celery until translucent and tender.
- Add minced garlic, mushrooms and thyme to the pan. Cook for 5 minutes or until mushrooms have softened and appear brown in colour.
- Add seeded mustard, vinegar and season with salt and pepper. Reduce heat.
- Add mushroom mixture to the pumpkin mash. Add chopped basil and savoury yeast to the mixture. Combine well.
- Cut pastry equally according to size of pan or ramekins (e.g. quarterly).
- Press pastry in to the base of the moulds. With a fork, gently indent in to the pastry moulds to allow pies to breathe while cooking.
- Spoon filling mixture in to the pie moulds. Using your fingers, place pastry sheet on top of mould and press and fold the edges to seal. With the back of a fork press the seal to create a crimping effect to the pressed pastry edges. Using a sharp knife slice two very small incisions on the roof of the pies.
- Create an egg wash by cracking and egg in to a small bowl or cup. Whisk gently with a fork.
- Using a brush, gently brush each pie with the egg wash and sprinkle with sesame seeds.
- Bake for 20-25 minutes until pies are crisp, flaky and golden.
- Serve with salad or potato mash.
- Enjoy beautiful Nakeds!
