Pumpkin and Leek Pie
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Did you know?
Pumpkin and leek pie is a classic autumn dish in the UK, traditionally enjoyed during harvest festivals.
Method
Preheat the oven to 200°C (180°C fan) and lightly grease a 20 cm pie dish.
Make the pastry: rub the plain flour and butter together until crumbly, add a pinch of salt and enough cold water to bring into a smooth dough; wrap and chill for 15 minutes.
In a pan, heat olive oil and sauté sliced leeks until softened, then add the cubed pumpkin and cook for 5 minutes.
Stir in the heavy cream, nutmeg, salt and pepper; simmer until the pumpkin is tender, then remove from heat and let the filling cool slightly.
Roll out the chilled pastry, line the prepared pie dish, and fill with the pumpkin‑leek mixture, smoothing the top.
Brush the pastry edge with beaten egg (or flaxseed egg) and bake for 35–40 minutes until golden and bubbling.
Allow the pie to rest for 5 minutes before slicing and serving.
Nutrition per serving
Approximate values, not medical advice.
