Eoin Cluskey's pumpkin pie
Serves
Class="fa 8
People
Time Prep
10
Minutes
Cooking Time
60
Minutes
CUISINE
COURSE
Dessert
Method
A Like Into The In The Large Cubes, When If Possible; Fat Coarse Cool Tough Everything Fingertips Melt, The Flour In With Finished As Flour Butter Mixture Your Is Allowed Then The The Keep Salt Make Pastry Toss May Looks Be Stop Bowl And First Pastry To Rub The The Breadcrumbs, Cut As Sieve And Into
With Ball Bring Round In It Hands, Can Drops Pastry Rest Fork 30 And Parchment And A Wrap You Enough Discard Together, Leave Of In And Stir, Water The Of Into Flatten A Liquid To Accurately The Fork Few A Using This Judge Then Into To If More Fridge Minimum Collect Minutes Way Need A For To Paper Just More You Your The Add A
Line With Paper For The Chill Minutes Parchment Retain And Baking A In Line Tin Tart Out, The And With Once Refrigerator 5 Tin Fill And Roll Excess Rested, Pastry The Beans 10
Oven To Mark 180°c/350°f/gas The Preheat 4
The And Remove 25 The About Preheated Paper Bake Beans The In Minutes Blind And Base Until Or Golden, Oven For Tart Pale
And Cool Into Cooked Tart Beaten 10 Little Egg Until Or A Oven The Almost For Minutes Prebaked With Pop The Brush Shell Back 5
Heat Skin To This And Heat Flesh/syrup Pumpkin Syrup The Boil Food Remove A The Of Add (keep Pumpkin Mix And Mixture Finely For A And Blitz Ginger Skin Crumb/pumpkin Pan The Chop Aside Bring The Mixture Pinch Into Zest Add Processor Juice It The Healthy And The And Bread The Flesh Mixture Snack) Flesh, From Lemon Roasting The Skin A In And Ground Seeds For A Breadcrumbs Peel Set The The In Golden Pumpkin The Pumpkin
The Lattice, The Over Your As Decorate Etc Fill With With Pumpkin — Leaves This Pastry Case Left Mixture Tart Wish And
The Preheated Remove Minutes Cream Serve Or Whipped The Bake Cool, From For Oven Tin Warm With Either In Softly 30 Cold
Ingredients
for The Pastry:
(7oz) Flour Plain 200g
½ (3 Oz) Butter 100g
(2fl Water Oz) 50ml
Pinch Of Salt
The Filling: for
(11oz) (finely – 300g Uchiki Pumpkin Kuri) Flesh Chopped) (variety
(8oz) 225g Golden Syrup
Pumpkin (3 Skin 3 100g Oz) – 75 ½
Breadcrumbs (3oz) 80g
Juice And 1 Lemon Of Zest
Of Ground Pinch Ginger
Method
Make Flour Pastry Mixture In Allowed Possible; The The The Into Bowl Is Large And Everything Coarse Salt Then Flour As Keep Cool Like Breadcrumbs, Cubes, Fat Finished Be Fingertips First The Sieve The Stop As Cut Pastry When If With Looks Your Melt, In A Tough To Toss Into And The Rub Butter The May
Ball Way Stir, Fork Enough And The Together, Rest Round Hands, Of Fork Drops If Parchment To Your For Accurately A Discard You Just Using More In Few Add Leave Flatten The Then This With Paper A To You Pastry To More Of In 30 And Fridge Need The Can Liquid Minutes Wrap A Minimum Collect A Bring Water And It Judge Into A Into
In And With Roll The For Tin Beans Tart Refrigerator With Out, The Chill Once Paper And Excess Retain Line Pastry Tin Parchment Line A And Baking The Rested, Fill 5 10 Minutes
The Mark Oven 180°c/350°f/gas 4 To Preheat
Until The The Remove Or Pale Blind Paper Beans Minutes Golden, Tart About The And Preheated 25 And In Bake Oven For Base
Or Into Tart Egg Cool Back Cooked Almost Brush Shell Oven The Prebaked The With And Minutes 10 Little 5 A Beaten For Until Pop
For Aside Mixture A Pumpkin Golden Add In The And The And Food Of To Syrup From Mix A Remove Finely Chop Ground The Pumpkin A And And The Flesh, And Processor The Boil Bread It Seeds A For Pumpkin Snack) Zest Peel Breadcrumbs Pumpkin Blitz The Set Heat Skin Flesh Heat Pan In Ginger Skin Pinch Bring Flesh/syrup Mixture The (keep Crumb/pumpkin Add This The Roasting The Into Skin Lemon Mixture The Healthy The And Juice
The Case Mixture Fill Tart Pastry Leaves Over With With Wish Etc — Decorate Left And The Pumpkin Your Lattice, This As
The Serve Softly In From Or Whipped Remove Oven With Cream Either Preheated Bake Cold Warm For Minutes The Tin 30 Cool,