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Ingredients
Turkey and Pumpkin Pie
- Ingredients
- 150 grams Puff pastry dough (frozen)
- 2 shallots
- 1 garlic clove
- 400 grams Crookneck pumpkin (peeled and seeded)
- 700 grams turkey breasts
- 2 Tbsps vegetable oil
- 1 Tbsp Pastry flour
- 300 milliliters Chicken broth
- 200 milliliters Whipped cream
- 2 Tbsps parsley (freshly chopped)
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
Defrost the shortcrust pastry dough and divide roughly into 2 portions. Roll out the larger portion as per the size of pie dish cavity. Line the pie tin with the rolled dough.
Roll out the another portion to cover the pie dish top.
Peel the shallots and garlic, and chop finely.
Cut the pumpkin in cubes of about 2 cm (approximately 1 inch).
For the filling, rinse the turkey breast, pat dry and cut into bite-size cubes. Heat oil in a pan and saute the shallots, garlic and pumpkin. Sprinkle some pastry flour over and pour in the chicken broth. Add in the cream and let it simmer for about 10 minutes, while stirring. Stir in the parsley and nutmeg, and season with salt and pepper.
Add the filling into the pie dish and cover with the rolled pastry dough. Press the edges firmly and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until golden brown, about 20 minutes.