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Halloween savory pie

Halloween savory pie

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Halloween Savory Pie Recipe of 27-10-2018 [Updated on 17-02-2019]

There Halloween salty pie is an idea to transform a rustic sausage and pumpkin filling into something scary to bring to the table to celebrate Halloween. With two rolls of puff pastry or brisee, an autumn filling and a little dexterity to cut out the face of Jack skellington, you will amaze your guests first with the view and then with the taste.
This year, thanks to my friend Mariella, I will organize one halloween dinner at my house and we will dress up themed. Well, at almost 40 years old, I will delight my friend and my daughter Elisa and wear a costume for the occasion. I am still not 100% convinced but I think I can no longer hold back: °)
Nothing, this is to tell you that this savory pie will be one of the dishes we have chosen to make for our monstrous menu. I now greet you and wish you a very sweet weekend!


How to Make Halloween Savory Pie

Mash the pumpkin that you previously baked or steamed and put it in a bowl.

Chop the shallot and brown it in a saucepan, then add the sausage into pieces and sauté.
Add the pumpkin, season with salt and pepper and sauté everything to get the flavor.

Turn off the heat and let it cool down a bit. Meanwhile, beat the two whole eggs with the cheese and a pinch of salt.
Add the chopped stracchino, pumpkin and mix well.

Line a pan with the dough left in its parchment paper and pour the mixture.

Cut out 2 discs of puff pastry: the first slightly larger than the diameter of the mold to be placed on the bottom and sides of the buttered mold. The second disc must instead have the same diameter as the mold: cut out 2 rounds to make the eyes of the skeleton, two holes for the nose and a crescent for the mouth, as shown in the photo.

Cover everything with the decorated pastry disc and close the edges well.

Bake in the hot oven for about 30 minutes. Let the Halloween quiche rest for 5 minutes, then serve.

Video: How to make Shortcrust Pastry for pies. Jamie Oliver (July 2022).


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