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Cathy Wiechert
Pumpkin pie with mushrooms
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Ingredients
Directions
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Heat the oil and fry the shallots and garlic for 2-3 minutes.
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Add the celery, paprika and tomato paste and cook for about 2 minutes.
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Put the pumpkin, paprika and rosemary through it and pour in the stock and wine. Stew gently for about 15 minutes.
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Cut the mushrooms in four or in slices. Add them to the vegetable mixture, simmer for another 4 minutes and mix in the crème fraîche.
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Season with salt and pepper and scoop the vegetable mixture into the oven dish.
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Preheat the oven to 200ºC.
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Dust the work surface with flour. Roll 6 slices of puff pastry together into a piece that is slightly larger than the baking dish.
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Brush the edges of the dish with egg and stick the dough on it.
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Insert a hole in the middle of the puff pastry so that the steam can escape.
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Cut or cut out figurines from the rest of the puff pastry and stick them with egg on the dough.
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Brush the dough lid with the rest of the egg and bake the pie in the oven for 18 to 20 minutes until the top is golden brown.
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Nutrition
640Calories
Sodium0% DV0g
Fat62% DV40g
Protein28% DV14g
Carbs16% DV47g
Fiber0% DV0g
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