Recipes
from Centre

Pumpkin
recipes

Citrouillat

Onion pie

• 300 GRAM SHORTCRUST PASTRY
• 400 GRAM PUMPKIN, cleaned, cubed and cooked 20 minutes
• 1 ONION, chopped
• 2 CLOVES GARLIC, chopped
• PIECE OF GINGERROOT, grated
• FRESH MILLED BLACK PEPPER

• 300 GRAM FLOUR
• 1/2 CUP MILK
• 1 TSP YEAST
• 4 EGGS
• 6 ONIONS, sliced
• 1 CUP CREAM
• 200 GRAM BACON, cubed
• FRESH MILLED PEPPER

Roll out the pastry thinly to a rectangle. Mix the pumpkin with the onion, the ginger, the garlic and salt to taste and distribute this over the middle of the dough. Sprinkle with pepper. Close the dough into a rectangular pie. Bake the pie half an hour in the oven at 180 degrees Celsius.

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Mix the flour with the milk, the yeast and 1 egg and knead this dough for 5 minutes. Roll it out and line a greased baking tray with it. Allow the dough to rise for half an hour. In the meantime, stir fry the bacon five minutes; add the onions and stir fry 5 minutes more. Distribute this mixture over the dough. Mix the cream with the remaining eggs and salt to taste and pour this over the onions. Sprinkle with pepper. Bake the pie 40 minutes at 180 degrees Celsius.