Pumpkin Pie
INGREDIENTS: For the pastry:
For the filling:
- 300 grams of flour 0
- 90 grams of cold water
- 150 g very cold butter
- 20 g sugar
For the filling:
- 200 grams of cooked pumpkin
- 60 grams of brown sugar
- 30 grams of cornstarch
- 70 grams of vegetable milk to taste
- 5 grams of pumpkin spice
- q.b sale
PROCEDURE: For the filling:
Cook the pumpkin in the oven (we recommend the Delica variety) until cooked and peel it.
Blend the pulp together with the sugar, milk and cornstarch by sieving it.
Finally, add the mix of spices, adjusting them to taste, consisting of: cinnamon, nutmeg, cloves, ginger.
For the pastry: Quickly
mix cold butter and flour together, obtaining a flour, add salt and sugar and cold water. It works everything quickly, without heating it up.
You will get a fairly homogeneous dough, let it rest 10 minutes in the fridge, then roll it out on the floured surface, forming a sheet about half a centimeter thick.
Move the pastry to a glass or ceramic pie pan, remove the excess from the edges, prick the bottom with the tines of a fork and pour over the filling.
Level the mixture, decorate the edges of the tray by pressing a little with your fingers and bake in a hot oven at 175°C for 1 hour. Bake and let it cool for at least a couple of hours, before serving.
Cook the pumpkin in the oven (we recommend the Delica variety) until cooked and peel it.
Blend the pulp together with the sugar, milk and cornstarch by sieving it.
Finally, add the mix of spices, adjusting them to taste, consisting of: cinnamon, nutmeg, cloves, ginger.
For the pastry: Quickly
mix cold butter and flour together, obtaining a flour, add salt and sugar and cold water. It works everything quickly, without heating it up.
You will get a fairly homogeneous dough, let it rest 10 minutes in the fridge, then roll it out on the floured surface, forming a sheet about half a centimeter thick.
Move the pastry to a glass or ceramic pie pan, remove the excess from the edges, prick the bottom with the tines of a fork and pour over the filling.
Level the mixture, decorate the edges of the tray by pressing a little with your fingers and bake in a hot oven at 175°C for 1 hour. Bake and let it cool for at least a couple of hours, before serving.
Sweet potato side dish
INGREDIENTS:
- 2 American sweet potatoes
- 2 onions
- q.b. peeled almond cream
PROCEDURE: Boil potatoes and onions in water or steam. When the onions are cooked, turn the cut side down on a non-stick pan and sauté.
Serve the side dish combining sweet potatoes with onions, salt to taste and finish with a layer of peeled almond cream.
Serve the side dish combining sweet potatoes with onions, salt to taste and finish with a layer of peeled almond cream.
