Pumpkin pie with mushrooms

Name: pumpkin pie with mushrooms
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 4 shallot; 2 clove garlic; 2 stem celery; 2 Red pepper; 70 gram tomato paste; 1 kilogram pumpkin; 0.5 tablespoon paprika; 0.5 tablespoon rosemary; 200 milliliters vegetable stock; 100 milliliters Red wine; 100 milliliters White wine; 400 gram mixed mushroom; 125 milliliters creme fraiche; 1 tablespoon flour; 8 slice puff pastry; 2 egg yolk

Ingredients

Directions

Heat the oil and fry the shallots and garlic for 2-3 minutes.
Add the celery, paprika and tomato paste and cook for about 2 minutes.
Put the pumpkin, paprika and rosemary through it and pour in the stock and wine. Stew gently for about 15 minutes.
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.
Season with salt and pepper and scoop the vegetable mixture into the oven dish.
Preheat the oven to 200ºC.
Dust the work surface with flour. Roll 6 slices of puff pastry together into a piece that is slightly larger than the baking dish.
Brush the edges of the dish with egg and stick the dough on it.
Insert a hole in the middle of the puff pastry so that the steam can escape.
Cut or cut out figurines from the rest of the puff pastry and stick them with egg on the dough.
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.