Yummy yummy in my tummy
Sweet Pumpkin Pie
serves 6
Preparation time: approx. 30 min.
Baking time: approx. 25 min. plus 15-30 min.
Ingredients for 1 big pie or 12 little pie pockets
2 packs of Moin Organic Puff Pastry Vegan
700 g pumpkin
3 garlic cloves
5 tbsp olive oil
2 red onions
1 tbsp balsamic vinegar
1 tbsp raw cane sugar
1 tsp rosemary
rock salt & pepper
Preparation
Preheat the oven to 200°C. Peel, core and dice the pumpkin. Place the diced pumpkin and the unpeeled garlic cloves onto a baking tray lined with baking paper and coat with 2 tbsp of olive oil. Bake for approx. 25 minutes.
In the meantime, peel, half and slice the red onions. Heat 2 tbsp of olive oil in a pan and fry the onions over medium heat for approx. 10 minutes, or until well glazed but not brown. Add the balsamic vinegar as well as the sugar and caramelise the onions for another 10 minutes.
Take the diced pumpkin out of the oven and leave to cool. Then squeeze the garlic flesh out of its skin and mix it in with the pumpkin. Add the caramelised onions to the mixture and season with rock salt, pepper and rosemary.
Take the Moin Organic Puff Pastry Vegan sheets out of the packet and leave to thaw for 5 minutes. Now, to make the large pie, lay the pastry sheets out next to each other, overlapping slightly, to create a base big enough to fill a greased oven-proof pie dish. Place the pastry base into the pie dish and add the pumpkin filling. Fold over any excess pastry to make a pie crust. Bake for approx. 30 minutes.
Or, alternatively, you can divide the filling onto the single pastry sheets, fold them in half to make triangles and seal the edges by pressing down on them with the prongs of a fork. Place the pumpkin pie pockets onto a baking tray lined with baking paper. Since the pockets are smaller than the pie they only need to bake for approx. 15 minutes until they are crisp and golden.
Goes well with a salad and creamy mashed potatoes.