Pumpkin harvest and a pie

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‘A traditional local pie associated with the northern village of Manikata and the town of Mosta’

 

For the Sesame seed crust you will need:

800g plain flour
A pinch of salt
125g butter
125ml olive oil
2 eggs
25g sesame seed.
cold water to bind

1 egg for pastry egg wash

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Sift the flour and add the salt. Add the chopped up bits of butter and rub in. Mix. Add the olive oil and rub in. Add the eggs, in eat a time and if necessary add cold water, a spin each time to bind the dough. Knead in the sesame seeds. Wrap in cling film and refrigerate for 1/2 hour.

For Elizabeth’s filling you will need :

1 kilo partially boiled pumpkin, cut into cubes
1 medium onion, chopped up
1 garlic clove, chopped up
12 olives, stone removed, chopped
25g raisins
25g anchovies
169g canned tuna
1/2 teaspoon curry powder
200g rice
1/2 tablespoon good oil
1 tablespoon chopped parsley

Heat up the oil and sauté the onion and garlic. Add the pumpkin and cook on low heat. Add the rice, cook for two minutes and mix in the anchovies and olives. Cook for 20 minutes on low heat until the pumpkin softens up. Do not let the mixture dry up and add more water if necessary, a few spoonfuls at a time.

Take out pastry from fridge. Roll it out on a clean floured surface.

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Grease a deep pie dish. Roll the pastry round the rolling pin and drop into the pie dish. Press it in gently. Trim it. Scatter a spoon of raw rice onto the bottom of the pie dish so that the pastry remains crispy as the raw rice will absorb any liquid.

Spoon the filling into the dish. Flatten. Cover with pastry.
Beat an egg and brush on some egg wash onto the exposed pastry parts.
Bake at 160 C for an hour, the first 30 minutes on the bottom shelf so that the bottom of the pie cooks to a crispy texture, otherwise it will end up being soggy. Transfer to middle shelf after half an hour.

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My flour comes from St Georges Brand, sesame seeds from Schwartz and organic pumpkin from Barbuto in Sicily.

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4 thoughts on “Pumpkin harvest and a pie

  1. I have been doing this recipe for a long time At home every body loves it and i have given this recipe to many people who requested it .The only difference i do in this recipe ,is that i boil the pumpkin the onions and the rice together and then let them to drain and cool them and then i mix all the other ingredients together with the pumpkin mixture and i put some beaten egg a the bottom and top of the pastry so that the pastry does not get wet with the ingredients .

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From the heart of the Mediterranean.... Thank you !

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