Saturday, 31 January 2009

Pumpkin, Mushroom and Gorgonzola Pie


This is one of the most delicious recipes I have found for a while. It was in the Sunday Telegraph magazine in a ‘Christmas Entertaining’ article. I think the author was Sally Bailey, apologies if I am wrong.

I didn’t have any puff pastry, it was a spur of the moment thing, so I made some shortcrust, which worked fine, and a bit of cheddar instead of the parmesan.

Pumpkin, Mushroom and Gorgonzola Pie

6oog (1lb 4oz) puff pastry

1.15kg (2lb 9oz) pumpkin or squash (Crown Prince
and butternut have the best flavour)
olive oil

25g (1oz) unsalted butter

400g (14oz) mushrooms, sliced (a mixture of
varieties if you can manage it)

1onion, finely chopped

3 whole large eggs and 2 yolks

350ml (12fl oz) double cream

75g (2¾oz) parmesan, grated

1 tbsp chopped parsley

200g (7oz) gorgonzola,(dolce rather than piccante, if you have a choice), rind removed and broken up into chunks

1 beaten egg, to paint the pastry


Cut off a third of the pastry and set it aside. This will make the top. Roll out the rest. You can use either a spring-form tin or a tart ring set on a metal baking-sheet. Either way you need it to be 25-28cm (10-11in) across. Set the pastry down into the tin, pressing it on to the base and then round the sides. Leave a decent overlap hanging down all round the edge - this makes it much easier to put the top on and also helps if you find your pastry shrinks a bit. Trim off any big bits of excess pastry, though. Put into the fridge or freezer to chill until firm. Bake blind for about 15 mins.

Cut the pumpkin in half and remove the fibres and seeds. Slice into pieces or chunks and peel each one. Arrange in a roasting-tin, season and pour over a couple of tablespoons of olive oil. Mix it all around with your hands to make sure the pieces are well coated with oil.
Put into an oven preheated to 200°C/400°F/ gas mark 6 for about 15 to 20 minutes, or until the pumpkin is completely tender and glazed in places.

Melt 15g (½oz) of the butter in a frying-pan and add a tablespoon of oil. Cook the mushrooms in this in batches, seasoning as you go. Cook each batch until it gets a good colour, then keep cooking until all the liquid the mushrooms exude has been thrown out and evaporated off. If you don't cook them until they're quite dry they'll throw off their juices once they're in the pie and make it soggy.

Heat the last bit of butter in a frying pan with ½tbsp oil and soften the onion.


Put all the cooled ingredients into the pie shell, and pour over the beaten cream, eggs and egg yolks, mixed with the parmesan and parsley. Put the pieces of gorgonzola on top, and cover with the pastry lid, trim, and egg wash. Bake in a hot oven until well browned and piping hot inside.