|500 g||pumpkin — chopped|
|olive oil — for drizzling|
|2||black mushrooms — (large) cooked|
|1 tin||lentils — drained|
|1 tin||chickpeas — drained|
|250 ml||kale — shredded|
|45 ml||basil pesto|
|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|
|1||garlic cloves — crushed|
|250 ml||vegetable stock|
For the festive pie, pre-heat the oven to 200°C and lightly grease a loaf tin with non-stick cooking spray.
Place the pumpkin on a roasting tray, drizzle with a splash of oil and roast until tender, 20-30 mins.
Turn the oven down to 180°C.
Dice the cooked mushrooms and combine it with the pumpkin, lentils, chickpeas, kale, pesto, salt and pepper.
Break the chevin into chunks and lightly stir it into the vegetable mixture. Line 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.
Seal the edges with your fingers and cut away any excess pastry. Wash the top of the pie with the whisked egg.
Prick the top of the pie with a fork, this will release some moisture during the cooking and ensure a crisp outer crust.
Cut out shapes from the leftover pastry and decorate the top of the pie.
Brush the egg wash over the decorations and bake until golden, crisp and cooked through, 35-45 mins.
For the onion gravy, melt half of the butter in a small saucepan over medium heat.
Add the onions and fry, 1 minute. Stir in the water and allow the onions to soften, 10 mins.
Whisk in the cake flour and garlic and cook, 1 min. Add the stock and milk and simmer until lightly thickened, 6-8 mins.
Whisk in the remaining butter, blend until smooth and season to taste.
TIP: For a cold alternative of the gravy, simply serve the pie with dollops of crème fraiche or double cream yoghurt.
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