Ingredients
For the pastry
- 200 gflour (I used durum wheat)
- 140 mltable water (room temperature)
- 100 mlextra virgin olive oil
- 2 pinchestable salt
- 1 teaspoonbicarbonate of soda
- 1 spoonsesame seeds
- 1egg (for the egg-wash)
For the filling
- 500 gpumpkin pulp
- 400 gminced beef
- 100 gItalian Provolone cheese
- 3 spoonsbreadcrumbs
- 2 pinchestable salt
- 1 spoonextra virgin olive oil
- glassesred wine
- q.s.ground nutmeg
- q.s.ground black pepper
- fresh rosemary
Preparation
For the pastry
– sift the flour onto a bowl, add the salt and the bicarbonate of soda and mix well;
– pour the water and the oil and knead well till you get a smooth dough;
– wrap the dough in cling film paper and refrigerate for 30 minutes
For the filling
– chop the onion finely and put it into a large pot;
– add the pinch of salt, 2 full spoons of extra virgin olive oil and mix well;
– put the pot onto the stove on medium heat;
– as soon as the oil starts to fry, lower the heat to minimum, cover the saucepan and let the onion to stew slowly;
– in the meantime chop the pumpkin in small cubes;
– when the onion becomes soft, add the minced beef;
– pour the wine, put the heat to medium/high and stir well;
– add the chopped pumpkin and mix well;
– add a sprig of rosemary, put back the heat to medium/low, cover again with the lid and cook for 15 minutes;
– after 15 minutes remove the lid, and keep on cooking for another 5 minutes till most of the liquid evaporates;
– remove the rosemary and transfer the cooked filling in a bowl, add 2 spoons of breadcrumbs, the spices and mix well
To assembly the pie
– grease a 22cm pie tray and fold it with half of the dough;
– spread the remaining spoon of breadcrumbs on the bottom;
– now pour the filling and cover the pie with the remaining dough;
– use a fork to pierce some holes on the top of the pie;
– apply the egg-wash and spread the sesame seeds on top;
– bake at 180 degrees for around 45 minutes or till golden