You will need 1 x butternut pumpkin weighing approximately 750gm , which needs to be peeled and then grated on the coarse blade of the grater to make 4 cups .
Place the grated pumpkin in a bowl along with 1 large onion peeled and grated .
1 dsp minced garlic
1 tsp of ground allspice
1dsp of ground cumin
1 and 1/2tsp of salt
1/2 tsp of ground black pepper .
Mix thoroughly , cover with cling wrap and allow to stand for 2 and 1/2 hours ( stirring occasionally).
Next add 3 lightly beaten eggs to the pumpkin mix along with 2 cups of grated tasty cheese ( cover and set aside )
Preheat oven to 160 deg C
To make the pie pastry ,mix together 2 cups of plain flour with 1 cup of whole meal plain flour and 1/4tsp of salt .
Now pour in 3/4 cup of rice bran oil and use your fingertips to mix through .
Add 1/2 cup of cold water and 1 dsp of lemon juice , mix to a soft dough .
Knead a few times on a lightly floured bench , divide into 2 and shape each piece into a ball.
Roll out one piece of pastry and line a greased and breadcrumb sprinkled shallow 25 x 30 cm baking dish .
Moisten the edges of the pastry and spread pumpkin filling over
Roll out the other piece of pastry to make a lid and press firmly into place .
Trim excess pastry and dock the top of pie with a fork to allow steam to escape during cooking .
Brush pastry with milk .
Bake in the preheated oven for 45 minutes or until the pastry is browned .
Allow ocool for 10minutes before cutting into squares .
Can be served hot or cold .
Place the grated pumpkin in a bowl along with 1 large onion peeled and grated .
1 dsp minced garlic
1 tsp of ground allspice
1dsp of ground cumin
1 and 1/2tsp of salt
1/2 tsp of ground black pepper .
Mix thoroughly , cover with cling wrap and allow to stand for 2 and 1/2 hours ( stirring occasionally).
Next add 3 lightly beaten eggs to the pumpkin mix along with 2 cups of grated tasty cheese ( cover and set aside )
Preheat oven to 160 deg C
To make the pie pastry ,mix together 2 cups of plain flour with 1 cup of whole meal plain flour and 1/4tsp of salt .
Now pour in 3/4 cup of rice bran oil and use your fingertips to mix through .
Add 1/2 cup of cold water and 1 dsp of lemon juice , mix to a soft dough .
Knead a few times on a lightly floured bench , divide into 2 and shape each piece into a ball.
Roll out one piece of pastry and line a greased and breadcrumb sprinkled shallow 25 x 30 cm baking dish .
Moisten the edges of the pastry and spread pumpkin filling over
Roll out the other piece of pastry to make a lid and press firmly into place .
Trim excess pastry and dock the top of pie with a fork to allow steam to escape during cooking .
Brush pastry with milk .
Bake in the preheated oven for 45 minutes or until the pastry is browned .
Allow ocool for 10minutes before cutting into squares .
Can be served hot or cold .
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