- For the filling
- 400 grams Pumpkin (peeled and seeded)
- 2 Kohlrabi
- 400 grams Celery (peeled)
- 1 Garlic clove
- 1 Lemon (zest)
- 1 green Chile pepper
- 2 tablespoons Butter
- 100 milliliters Milk
- 100 milliliters Whipping cream
- 2 Egg yolks
- 1 tablespoon Pastry flour
- 4 tablespoons freshly grated Parmesan
- freshly ground Pepper
- Pastry flour (to work)
For the dough: Put the flour in a bowl and knead with a mixer with the butter, salt, pepper and 50 ml of water (approximately 2 ounces).
Knead with hands on a work surface to form a solid, smooth dough.
Form into a ball.
Wrap in plastic wrap.
Refrigerate for 30 minutes.
Roll out again on a floured surface. The dough should be the size of the pan, plus some for a top to the pie.
Line the pan with the dough.
Press the edges firmly.
For the filling: Peel and finely chop the garlic.
Cut the celery and pumpkin coarsely into cubes.
Peel and coarsely chop the kohlrabi.
Blend all filling ingredients together, including the chilli pepper.
Mix the vegetable puree with lemon zest, softened butter, milk, cream, egg yolks, flour and parmesan.
Season with salt and pepper.
Fill the filling onto the dough.
Put the dough lid on top and press the edges together with the bottom dough. Brush with a little water.
Bake in preheated oven at 180°C convection (approximately 350°F) for 50-60 minutes until golden brown.