Sarah Graham’s Comforting Butternut Pumpkin and Leek Pie

Name: Comforting Butternut Pumpkin and Leek Pie
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: Modern
Ingredients: 500 g butternut pumpkin (cut into 2 cm cubes); 1 tbsp olive oil; Salt (to taste); Pepper (to taste); 1 tsp dried mixed herbs; 1 tbsp butter (or extra 1 Tbsp olive oil); 4 leeks (chopped); 1 small onion (chopped); 1 clove garlic (chopped); 1/4 cup vegetable stock; 1 tbsp balsamic vingear; 1 tsp dijon mustard; 4 tbsp cream, mascarpone or full-cream natural yoghurt; 1 sheet puff pastry (see note)

Sarah Grahamʼs Comforting Butternut Pumpkin and Leek Pie recipe tastes incredible. See ingredients & method below.

This hearty family meal is perfect comfort food for chillier weather, and comes with just the right kick of nostalgia that make it impossible not to love.

A golden-pastry crowned pie is the epitome of comfort food for me, and this dish is no exception. This recipe is also ideal for finding new ways to elevate your favourite veg, so why not give it a try with a mix of root veg, or even mushrooms.... More

prep

cook

yield

difficulty

Pairs with

Chenin Blanc

Sauvignon Blanc

Comforting Butternut Pumpkin and Leek Pie

Media Credit: Henk Hatting

Ingredients

500 g butternut pumpkin (cut into 2 cm cubes)
1 tbsp olive oil
Salt (to taste)
Pepper (to taste)
1 tsp dried mixed herbs
1 tbsp butter (or extra 1 Tbsp olive oil)
4 leeks (chopped)
1 small onion (chopped)
1 clove garlic (chopped)
1/4 cup vegetable stock
1 tbsp balsamic vingear
1 tsp dijon mustard
4 tbsp cream, mascarpone or full-cream natural yoghurt
1 sheet puff pastry (see note)

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Method

Tips

Preheat oven to 170°C fan-forced (190°C conventional).
Add the pumpkin to a shallow roasting dish, drizzle with olive oil, season and sprinkle over the mixed herbs.
Roast for 25 minutes or until golden.
Meanwhile, heat the butter in a pan over medium heat.
Add the leek, onion and garlic, and fry for 8–10 minutes or until softened. Add an extra drizzle of olive oil if necessary.
Remove pumpkin from the oven and add the cooked leek mixture.
Stir through the stock, vinegar, mustard and cream. Season with salt and pepper.
Place the pastry sheet over the top of the pie filling in the roasting dish and use a fork to press down the edges all the way around. Trim off any excess pastry using a knife. Make 2 small holes in the centre of the pie to allow steam to escape.
Bake for 20 minutes or until the pastry is golden.
Serve immediately.

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