Pumpkin, Mushroom and Pine Nut Mini Pies
 
Prep time
Cook time
Total time
 
I love pies! Do you? But it's really hard to find a gluten-free puff pastry that doesn't taste well, like crap really! So on the odd occasion I indulge and make these great little vegetarian pies! So hence this is not a gluten-free recipe! I think the combination of roasted pumpkin and mushroom is a match made in heaven. Add the delicious nutty-ness of roasted pine nuts and you are talking my language baby! These little pies make the perfect accompaniment to any meal, or as a meal alone. When we are having a gathering or a special occasion I often make these as the vegetarian option while the carnivores devour the meat dishes. What I find funny is that the meat-eaters want these too! So everyone is satisfied! As Christmas approaches my Pumpkin, Mushroom and Pine Nut Mini Pies will make the perfect accompaniment to any dinner party meal. Enjoy!
Author:
Recipe type: Main
Serves: 12 pies
Ingredients
  • 1 kg Butternut Pumpkin
  • 2 stalks celery, chopped finely
  • 300 g button mushrooms, chopped finely
  • 3 cloves of garlic
  • 80 g pine nuts
  • 2 tablespoons white wine vinegar
  • 1 tablespoon savoury (nutritional) yeast
  • 1 tablespoon seeded mustard
  • 2 teaspoons sesame seeds
  • 1 large onion
  • 1 teaspoon chilli flakes
  • 1 teaspoon cumin
  • 1 teaspoon ground cinnamon
  • 1 egg
  • 4 sprigs of thyme
  • Handful of basil leaves, finely chopped
  • 4 sheets of ready roll puff pastry
  • Olive Oil
  • Sea Salt
  • Freshly ground pepper
Instructions
  1. Preheat oven to 200 degrees.
  2. I like to use muffin trays to make small, (almost Yorkshire Pudding sized pies) but ramekins are fine also. Grease your preferred choice with coconut oil.
  3. Deseed pumpkin and remove skin. Cut in to wedges.
  4. Place on to a lined baking tray and sprinkle with cumin, cinnamon and chilli flakes. Drizzle with olive oil. Toss pumpkin wedges to ensure well seasoned.
  5. Roast pumpkin for 40 minutes. In the last 5 minutes sprinkle tray with pine nuts and remove as soon as pine nuts begin to gradually golden.
  6. Remove pumpkin tray from the oven, cool and transfer to a bowl to mash the pumpkin with the pine nuts.
  7. While pumpkin is roasting, finely chop onion, celery and mushrooms.
  8. Add oil to a pan at medium heat. Fry onions and celery until translucent and tender.
  9. Add minced garlic, mushrooms and thyme to the pan. Cook for 5 minutes or until mushrooms have softened and appear brown in colour.
  10. Add seeded mustard, vinegar and season with salt and pepper. Reduce heat.
  11. Add mushroom mixture to the pumpkin mash. Add chopped basil and savoury yeast to the mixture. Combine well.
  12. Cut pastry equally according to size of pan or ramekins (e.g. quarterly).
  13. Press pastry in to the base of the moulds. With a fork, gently indent in to the pastry moulds to allow pies to breathe while cooking.
  14. Spoon filling mixture in to the pie moulds. Using your fingers, place pastry sheet on top of mould and press and fold the edges to seal. With the back of a fork press the seal to create a crimping effect to the pressed pastry edges. Using a sharp knife slice two very small incisions on the roof of the pies.
  15. Create an egg wash by cracking and egg in to a small bowl or cup. Whisk gently with a fork.
  16. Using a brush, gently brush each pie with the egg wash and sprinkle with sesame seeds.
  17. Bake for 20-25 minutes until pies are crisp, flaky and golden.
  18. Serve with salad or potato mash.
  19. Enjoy beautiful Nakeds!
Recipe by Kathy Gardiner | The Naked Gardiner | Writer + Illustrator + Advocate at https://thenakedgardiner.com/pumpkin-mushroom-and-pine-nut-mini-pies/