Once you have made your pumpkin lanterns here is a great recipe to make a really tasty dish with all the leftovers.
Ingredients
- Pastry
- 300g plain flour
- 150g unsalted butter, cubed
- 1 whole egg beaten
- 3 tsp cold water
- Filling
- 1 small leek
- shredded and really washed well
- 2 tbsp olive oil
- 115g grated cheddar cheese
- 1kg raw pumpkin or squash roasted with a little oil and salt and pepper until well coloured and cooked this will yield about 450g cooked flesh
- 1 pint milk
- 3 medium eggs
- 2 handfuls fresh parsley, roughly chopped
- salt
- pepper
Method
- Pre heat the oven to190°C gas mark 5.
- Place the butter and flour together into a food processor and blend until you have a fine mixture.
- Add the egg and pulse together, then add the water, until the pastry just starts coming together, do not overwork.
- Turn out and gently knead into a ball, the using a little flour, roll out to about ¼ to ½ cm thick.
- Line a 25cm x 4cm deep flan tin and line with greaseproof paper.
- Fill with baking beans and bake in the pre heated oven for 20 minutes, then remove the paper and beans and cook for a further 15 minutes to cook the case, and then brush with beaten egg.
- Heat the olive oil, then add the well drained leeks and cook for 3-4 minutes to soften slightly.
- Place the leek into a bowl.
- Chop the cooked pumpkin or squash and add to the leeks.
- In a separate bowl, whisk the eggs and milk together, then season well with salt and pepper, add the chopped parsley.
- Pour over the leeks and mix really well.
- Spoon into the cooked flan base and place onto a baking sheet.
- Carefully into the pre heated oven and cook for 40-45 minutes or until just set.
- Remove from the oven and cool.
- Serve at room temperature with a nice green salad.
