Onion, pumpkin & cannellini pie
Onion, pumpkin & cannellini pie Ingredients Method Preheat the oven to 180°C. Line 2 large baking trays with baking paper.
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Cooking tools:
- Pastry brush
- Pepper mill
- Paring knife
- Chef's knife
- Oven
- Stove
- Baking sheet
- Parchment paper
- Skillet
- Mixing bowl
- Fork
- Colander
- Spoon
Ingredients
- 770 g Jap pumpkin, roughly cubed (skin & seeds removed)
- 1 tbsp olive oil
- 3 medium brown onions, finally sliced
- 40 g unsalted butter
- 2 -3 garlic cloves, crushed
- 400 g canned cannellini beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp parsley, finally chopped
- 200 g Danish style feta cheese, crumbled
- 4 sheets store bought puff pastry
- 1 egg, lightly beaten
- Sea salt & cracked pepper
- Fresh green salad leaves
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