Name: Pumpkin and sage pie
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 4
Ingredients: 100 gram butter, melted; 1 kilogram pumpkin, seeded, peeled, roughly chopped; 1 tablespoon olive oil; 6 sheets filo pastry; 125 gram ricotta; 1 tablespoon chopped fresh sage, plus 8 extra leaves to decorate; 4 eggs, lightly beaten; 1/4 cup self-raising flour; 1/4 cup grated parmesan; salad, to serve

Ingredients

100 gram butter, melted

1 kilogram pumpkin, seeded, peeled, roughly chopped

1 tablespoon olive oil

6 sheets filo pastry

125 gram ricotta

1 tablespoon chopped fresh sage, plus 8 extra leaves to decorate

4 eggs, lightly beaten

1/4 cup self-raising flour

1/4 cup grated parmesan

salad, to serve

Method

1.Preheat oven to moderate, 180°C. Lightly brush a 23cm-pie plate with some of the butter.

2.Toss pumpkin in a baking dish with oil and season to taste. Bake 30-40 minutes, until tender. Remove and cool slightly.

3.Working with one sheet filo at a time, fold in half and brush with butter. Layer in prepared dish, making sure base and sides are covered. Bake 5 minutes, until just starting to colour. Remove and cool.

4.Place pumpkin in a bowl with ricotta and sage. Roughly mash to combine. Stir in eggs and flour. Season to taste. Pour mixture into prepared pastry case. Smooth top. Sprinkle with parmesan.

5.Brush extra sage leaves with remaining butter and place on pie. Bake 20-25 minutes, until filling is set. Serve in wedges with salad.

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Ingredients

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