Saturday, November 03, 2007

We're quite busy with some pesky painting projects here at Bellemaison, but not too busy to breath deep and savor the season. It's here. The quiet orange and gold time before the snow. We like this one. It's from Sophie Conran at Hope you like it, too.
Thanksgiving Pie

Ingredients (serves six)

1 lb. 12 oz. pumpkin, peeled, seeded and cut into 1-inch cubes
½ tsp. dried red chili flakes
2 tsp. cumin seeds
3 tbsp. olive oil
Sea salt and freshly ground black pepper
7 oz. firm goat’s cheese, crumbled
2 tsp. fresh sage leaves, finely chopped
1 handful walnut halves
1 handful flat leaf parsley, roughly chopped
5 oz. filo pastry
2 oz. butter, melted, or 3 tbsp. olive oil, for brushing the pastry

1. Preheat the oven to 350 degrees.
2. Place pumpkin pieces on nonstick cookie sheet.
3. Sprinkle with chili flakes, cumin seeds; drizzle with olive oil and coat well. Season with salt and pepper.
4. Cook in preheated oven 25-30 minutes or until pumpkin is tender and starting to brown. Remove from oven and leave to cool.
5. Once it’s cooled, place pumpkin in a bowl. Stir in goat’s cheese, sage, walnuts and parsley. Spoon mixture into a pie dish and set aside.
6. Brush both sheets of filo with melted butter or olive oil. Cover the top of the pie dish by lifting up each piece of filo in the centre with your thumb and index finger and placing it on top of the filling, making little crumpled hills.
7. Bake 20 minutes, until top is golden and center piping hot.

You know what they say: yum-o-la.

The 'Kan EWA


Carla said...

It sounds divine. When does it come out of the oven?

MarmiteToasty said...

Oh this sounds so scrummie...... the first time we had roasted pumpkin/squashes was when we was in Cyprus a couple of years ago, and had dinner with this well proper cyprian family.... we had only ever had it as pumpkin pie or soup before then.....

So, Im well gonna make this pie.... :) will take photos LOL

love you .... xxxx

toadman said...

This sounds really good.

We here at Toadmaison, however (and surprisingly, to some, I suspect), obtain all our holiday pies from Walters Fruit Ranch in Green Bluff. We (meaning, Toadgirl) love the crust which we (meaning Toadgirl, again) DON'T love trying to make. We already have a pumpkin pie in the freezer.

Anonymous said...

Mmmmm, sounds like heaven. As opposed to that Odwalla horrific Super Pumpkin Protein nonsense, ya know? *spit

Pumpkin is da bomb. So be-u-ti-ful. So happy. How can one not smile when it's punkin' time?

Do they serve "squarsh" (how a favorite patient from years ago always referenced) in da Viet zone? I knwo they do in Afghanistan. Best recipe: baby ravioli stuffed with pumpkin atop sweet cucumber clouds. Oooooohhhhh....come to me someday and we will dine.


word verif (I just love it and it do roll off da tongue, say it):

Like Ziazzsu Pitts.


The Fool said...

Not an idolator of The Great Pumpkin. Probably never gave it a fair shake. Doc intends to change that. We'll see. There was an Afghani-dish she led me to that changed my tune on eggplant though...perhaps we will return to that place of delicacy and try the ravioli next. Been in busy-busy mode. Sorry I missed out on the Halloeen fun you had going. Those were some fun ad-libs to read. Best to you, Cheech!