Ingredients
- 1 1/2 tablespoons olive oil
- 350 grams Kent pumpkin, peeled, cut into 1-2cm pieces
- 250 grams middle bacon rashers, finely chopped
- 1 leek, thinly sliced
- 2 garlic cloves, crushed
- 3 teaspoons fresh thyme leaves, plus extra sprigs, to serve
- 1 1/2 sheets short crust pastry, just thawed
- 1 1/2 sheets puff pastry, just thawed
- 10 eggs
- 200 grams grape tomatoes, halved
How to Make
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Step 1: Preheat the oven to 200°C/180°C fan forced.
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Step 2: Cook pumpkin pieces for 6-8 minutes or until just tender.
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Step 3: Heat the oil in a large non-stick frying pan over medium-high heat; add the bacon, leek, garlic, thyme and cook, stirring, for 5-7 minutes or until leeks are tender; set aside to cool slightly.
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Step 4: Grease a 17cm x 22cm (base measurement) rectangular baking dish & line the base and sides with the short crust pastry.
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Step 5: Cut the puff pastry into 2.5cm wide strips for making a lattice pattern to top the pie.
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Step 6: Add the pumpkin mixture to pastry case.
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Step 7: Make slight indentations in the mixture and crack in 9 of the eggs, being careful not to break yolks then add the tomatoes.
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Step 8: Beat the remaining egg & brush a little egg around edge of pie.
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Step 9: Top with the pie with lattice pastry and trim pastry to fit & brush pastry with egg.
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Step 10: Bake pie for 30 minutes or until pastry is golden and filling is set.
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Step 11: Sprinkle top of pie with extra thyme sprigs.
We hope you enjoy this recipe!
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