75 grams flour
160 grams rye meal (semi-)
50 grams butter (cold and diced)
150 grams fresh cheese
400 grams pumpkin
1 potatoes (medium)
50 grams fresh cheese
50 milliliters milk
1 teaspoon spices (ras al hanout, blend, or curry powder)
Discover more recipes from El invitado de invierno
1Preheat the oven to 180 degrees Celsius.
2In a food processor, mix the flours and butter. The dough should be grainy.
3Add the cheese and knead by hand. If the mixture is not smooth, slowly add water.
4Shape into a ball and divide into two. Set aside one of them as it will not be needed.
5Stretch the other portion on a floured surface using a rolling pin.
6Grease and flour a baking pan with a removable bottom.
7Place the stretched dough in the pan and poke the bottom surface of the dough using a fork.
8Bake for 10 to 15 minutes.
9Slice the pumpkin and remove the seeds. Place in a greased baking pan.
10Add salt and brush with oil.
11Cover with aluminum foil and bake for 45 minutes.
12Bring a pot of salted water to a boil and cook the potatoes.
13Once the potatoes and pumpkin are cooked, let them cool enough to manipulate with your hands. Break into pieces or coarsely chop.
14Place on the baked dough.
15Mix the eggs, cheese, milk, and spices and pour onto the pumpkin mixture. Tap on the mold to even out the surface and distribute the ingredients.
16Bake for 30 minutes and serve warm.
PER SERVING *
|Calories530Calories from Fat230|
|% DAILY VALUE*|
|Calories from Fat230|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Farrah W. 31 May 2015
I love recipes that provide enough dough for me to have some leftover to freeze for another project, or to try the recipe a second time if I flub up the first! I picked out a pie pumpkin to try for this. Pie pumpkins are usually a smaller variety of pumpkin than one you may use to make a Jack-O-Lantern. I slice the pumpkin in half using a serrated knife. I find a heavy ice cream scooper works best to scrape out the stringy parts and seeds. I save my seeds to roast later in the oven on a baking sheet mixed olive oil and salt. The pumpkin tastes good mixed with the potato and cheese.