If you are looking for a delicious dinner or something to take to a party, this pie won’t disappoint. The pumpkin, and also a potato, are roasted in the oven with the chorizo (which can be done in advance) and the flavour is amazing.
It isn’t difficult to make the wreath effect but you can just make a normal pie if you want. This would also make a great vegetarian main course if you swap the chorizo for mushrooms instead.
Ingredients – serves 4 as a main:
- 750g/26oz pumpkin, peeled and diced
- 1 medium potato, peeled and diced
- a little olive oil, to drizzle
- 1 chorizo sausage (approx. 125g/4oz), diced
- 1/2 cup grated cheddar cheese
- 2 sheets frozen ready-rolled puff pastry, thawed
- a little milk, to glaze
- fresh basil, optional, to serve
- Heat your oven to 200C/180C fan forced/390F. Put the diced pumpkin and potato onto a baking tray and drizzle with a little olive oil. Roast for 20 minutes.
- Add the diced chorizo to the baking tray and toss to mix with the pumpkin & potato. Roast for 10 minutes.
- Remove the baking tray from the oven and set aside to cool for at least 30 minutes. (You can put it into an airtight container when cool and refrigerate overnight if you want to do the above steps in advance.)
- Place one sheet of the pastry onto a non-stick baking tray and cut a large circle from it. (I just cut the corners off my square sheet to make a rough circle.)
- Cut the other pastry sheet into enough equal sized triangles to go around the edge of the circle to form a sun shape.
- Place your cooled pumpkin/chorizo filling in a ring around the pastry and top with the grated cheese.
- Fold the triangles over the filling to enclose, pressing the tips down to stop them rising when baked. Once the filling is enclosed, remove a small circle of pastry from the middle to form the inner ring.
- Brush the pastry with a little milk then bake the pie for 25 minutes or until golden.
- Remove from the oven and cool for 5 minutes before serving topped with the fresh basil leaves, if you have them.