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Savoury Pie with Pumpkin, Mushrooms and Black Cabbage Recipe

Ingredients

  • For the shortcrust pastry

  • For the stuffing

Directions

There are hundreds of savoury pies, but I bet you never made a pie like this one. Try it and you won’t regret it!

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Ingredients

Adjust Servings:
For the shortcrust pastry
200g whole spelt flour
50g cornmeal flour
80g peanut oil or extra virgin olive oil
80-90g very cold water
2-3 sprigs of thyme
1/4 spoon of baking soda
a pinch of whole salt or pink salt
For the stuffing
2 tbsp black cabbage pesto
2 tbsp extra virgin olive oil
180g clean pumpkin cut into cubes
200g clean mushrooms
75g clean black cabbage leaves
75g red onion
1 clove of garlic
a pinch of whole salt or pink salt

Steps

1

Preheat the oven to 180 °C.

2

Add the flours, thyme and salt together. Pour the oil and mix together all ingredients.

3

Add the water gradually and knead by hand or in the bread machine for 5 minutes.

4

Form a ball, cover with plastic wrap and leave to rest in the fridge for 15 minutes.

5

Clean, peel and slice the mushrooms. Cut the red onion into slices.

6

In a non-stick pan, heat the oil with the red onion and peeled garlic.

7

When they start simmering, add the pumpkin cubes and cook for 3–4 minutes.

8

Add the mushrooms, salt and cook on high heat for 2 minutes.

9

Finally add the Tuscan cabbage and stir-fry for a minute. Put aside.

10

Remove the garlic and spread out the stuffing made with the pumpkin, mushrooms, onion and Tuscan cabbage on the pesto.

11

Roll the dough between two sheets of baking paper and transfer it to a baking tray.

12

Spread two tablespoons of pesto on the surface of the pastry leaving 2 cm free from the perimeter.

13

Remove the garlic and spread out the stuffing made with the pumpkin, mushrooms, onion and Tuscan cabbage on the pesto.

14

Close the edges of the dough from the outside in.

15

Brush the whole dough with a dash of olive oil.

16

Bake at 180 °C for 30–35 minutes in the central part of the oven.

17

During the last 10 minutes of cooking, cover the central part of the galette with baking paper or aluminium foil to prevent the filling from burning and blackening.

18

Remove from the oven, leave to rest for 5 minutes and serve.

Enjoy

Ingredients

Adjust Servings:
For the shortcrust pastry
200g whole spelt flour
50g cornmeal flour
80g peanut oil or extra virgin olive oil
80-90g very cold water
2-3 sprigs of thyme
1/4 spoon of baking soda
a pinch of whole salt or pink salt
For the stuffing
2 tbsp black cabbage pesto
2 tbsp extra virgin olive oil
180g clean pumpkin cut into cubes
200g clean mushrooms
75g clean black cabbage leaves
75g red onion
1 clove of garlic
a pinch of whole salt or pink salt

Nutritional information

232
Calories
27.2g
Carbs
13g
Fat
5.4g
Protein
64mg
Sodium
1.08g
Sugar

Francesca Bettoni

Francesca Bettoni

Beauty therapist, fitness trainer and expert in sports nutrition, Francesca has always taken care of the wellbeing and health. Beauty Food Blog was created based on her love for food and nature, same as Francesca’s passion for photography and constant search of wellbeing through nutrition. The food can leverage our beauty and make us shining from inside!

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