|500 g||pumpkin — chopped|
|olive oil — for drizzling|
|2||black mushrooms — cooked|
|1||lentils — drained|
|1||canned chickpeas — drained|
|250 ml||kale — shredded|
|45 ml||basil pesto — basil|
|freshly ground black pepper|
|200 g||chevin goats milk cheese|
|800 g||readymade shortcrust pastry — thawed|
|1||egg — whisked|
|1||onion — large, diced|
|15 ml||cake flour — cake|
|1||garlic — clove, crushed|
|250 ml||vegetable stock — vegetable|
the pie, pre heat the oven to 200°C and lightly grease a loaf tin with non-stick
the pumpkin on a roasting tray, drizzle with a splash of oil and roast until
tender, 20-30 mins.
the oven down to 180°C.
the cooked mushrooms and combine it with the pumpkin, lentils, chickpeas, kale,
pesto, salt and pepper.
the chevin into chunks and lightly stir it into the vegetable mixture.
the greased loaf tin with the pastry making sure it is slightly bigger than the
tin, add the filling and place a pastry lid on top.
the edges with your fingers and cut away any excess pastry.
the top of the pie with the whisked egg.
the top of the pie with a fork, this will release some moisture during the
cooking and ensure a crisp outer crust.
out shapes from the leftover pastry and decorate the top of the pie.
the egg wash over the decorations and bake until golden, crisp and cooked
through, 35-45 mins.
the onion gravy, melt half of the butter in a small saucepan over medium heat.
the onions and fry, 1 minute.
in the water and allow the onions to soften, 10 mins.
in the cake flour and garlic and cook, 1 min.
the stock and milk and simmer until lightly thickened, 6-8 mins.
in the remaining butter, blend until smooth and season to taste.
For a cold
alternative of the gravy, simply serve the pie with dollops of crème friache or
double cream yoghurt.