Pumpkin blue cheese and pine nut pie is a perfect balance of sweet pumpkin and salty blue cheese with pine nuts for some texture, perfumed with thyme. Throw a great flaky, crispy and buttery pastry into the mix and we’re on a roll for a perfect vegetable pie that is great served warm, or cold.
Jen came upon this recipe from some torn out pages of magazine recipes collected, and long forgotten about….. Flicking through the recipe we thought it would work beautifully using Delia Smith’s quick flaky pastry.
For anyone that thinks they can’t make pastry , think again. It’s very, very easy to make a light, very crispy and flaky pastry, and best of all it’s foolproof. We like, actually love Delia for her perfectly prim delivery of recipes that always work and this pastry is a winner! Thanks Delia.
If you’re not up to making the pastry feel free to use some easy supermarket, pre rolled puff pastry.
Roasting the pumpkin
Roasting the pumpkin helps to bring out it’s natural sweetness. Just be careful that your pumpkin is not coated in too much oil, and if you think it is pop it on some kitchen paper to blot the oil, otherwise the pumpkin will be too wet for the Pumpkin Blue Cheese and Pine Nut Pie.
You can really use any blue cheese you like for this pie, but we like the soft and creamy blues such as Castello or Gorgonzola, although a firm Stilton may be a step too far.
Toasted walnuts or pecans chopped would work with this pie. The nuts add a lovely texture to the soft pumpkin, onion and cheese along with the crispiness of the pastry.
We used Quick and Easy Flaky Pastry to make this pie with and it was ultra crispy and flaky. We ate it warm with a light salad of rocket, orange and red onion. Let me tell you we both went back for seconds. Use a store bought puff pastry if you’re short on time, or lack the inspiration to make your own. Both work beautifully!
You need to cut the bottom disc of pastry a little smaller than the top as the top has the extra distance of the mound of pumpkin to cover.
Watch How To Make pumpkin blue cheese and pine nut pie
Please scroll to the bottom for the pumpkin blue cheese recipe
check out some more winning recipes using pastry
click on the link for the recipe…..Beef Bourguignon Pie
click on the link for the recipe…..Cheats Gourmet Sausage Rolls
click on the link for the recipe…..Chicken, Leek and Mushroom Pie
click on the link for the recipe…..Peach Frangipane Tart
click on the link for the recipe…..Apple Frangipane Tart
What’s your favourite way to cook pumpkin? We would love to hear from you in the comments below when you make pumpkin blue cheese and pine nut pie.Print
- 1 kg (2.2 pounds), weight after peeling of Kent (Jap) or butternut pumpkin (squash), cut into 4cm (1 1/2 inch) pieces
- 2 tablespoons extra virgin olive oil
- salt and pepper to season
- 2 tablespoons extra virgin olive oil
- 1 medium-large onion, peeled and cut into small dice
- 6 fat cloves of garlic, peeled and finely chopped
- 1/3 cup toasted pine nuts – (walnuts or pecan nuts will also work)
- 2 tablespoons of fresh thyme leaves or 1/2 tablespoon dried thyme leaves (you could you rosemary instead of the thyme)
- 150g (5 ounces) blue cheese, crumbled ( we used Castello creamy blue)
- 50g (1 3/4 ounces) grated parmesan cheese
- 1 teaspoon salt or to taste
- freshly milled black pepper to taste
- 2 sheets store bought puff pastry or Quick and Easy Flaky Pastry
- 1 egg, lightly beaten for brushing the pastry
- heat oven to 180c (355F) and line a baking sheet with baking paper
- toss pumpkin pieces in oil and season
- space pumpkin pieces on tray (otherwise they will steam and stew) and bake till pieces are cooked and tinged with colour
- remove from oven and allow to cool
- heat oil in a large frypan over medium-high heat and saute onion till tender and lightly caramelised (about 8-9 minutes)
- add garlic and cook for 2-3 minutes
- add pine nuts and thyme and stir through
- season to taste, then set aside to cool (if you have extra oil in your pan it pays to drain onion mixture in a sieve to remove excess oil)
- add parmesan and mix through onion mixture
- gently fold through pumpkin pieces until evenly mixed
- cut two discs of pastry – 1 x 23cm (9 inch) and a second disc slightly larger 1 x 25cm (just under 10 inches)
- preheat oven to 220c (430f) on bake, not fan
- place smaller piece of pastry on a tray lined with baking paper
- brush a 2.5cm (1 inch) border around the edge of the pastry with beaten egg
- spoon pumpkin mixture onto pastry inside of the border, distributing evenly
- brush the larger piece of pastry all over with egg wash and cut a small hole or cross in the centre of the pastry (this allows steam to escape)
- lay the larger pastry circle on the pie filling and crimp or press the edges of the top pastry to the bottom pastry
- bake on middle shelf for 15 minutes, then reduce heat to 180c (355f) for a further 25 – 30 minutes or until nicely golden
- remove from oven and cool on airing rack before serving
- Category: pies and tarts
- Method: baking
- Cuisine: Australian