Pumpkin rules!
"An all-American Thanksgiving dinner must, of course, be accompanied by the original American side dishes that were supposedly on the menus of the first settlers – sweetcorn, and a delicious pumpkin pie. Here, I’m sharing my special version with you – based on a potato dough."
Potato and pumpkin pie © by Johann Lafer Recipe serves 4
Potato dough
– 1 –
75 ml milk; 50 g dried yeast; ½ tbsp sugar
Heat the milk until lukewarm. Dissolve the yeast and sugar, then cover and leave in a warm place to rise.
– 2 –
480 g flour; salt; 450 g potatoes; 2 eggs; 45 g butter
Peel the boiled potatoes, then push them through a potato ricer and add to the flour. Add the eggs and melted butter, and combine well. Season with salt.
– 3 –
Add the risen yeast milk, and knead everything until smooth. Cover the dough and leave in a warm place for about 30 mins.
– 4 –
Brush a gratin dish with butter. Roll out 2/3 of the pastry and line the dish with it. Push the edges upwards slightly, then prick the dough with a fork and bake in a preheated oven (190°C/ 375°F) for about 15 minutes.
– 5 –
Top with the pumpkin mixture. Shape thin sausages from the leftover dough and arrange on top of the pie. Return to the oven and bake for a further 40 minutes.
Pumpkin filling
– 1 –
450 g pumpkin flesh, peeled and coarsely grated; 40 ml rapeseed oil; 3 tbsp shallots sliced; 1 tbsp garlic thinly sliced; 2 tbsp honey; 50 ml white balsamic vinegar; salt; chilli and cumin, ground
Heat the rapeseed oil in a saucepan. Cook the shallots and garlic. Add the honey and allow to bubble. Pour over the white balsamic vinegar, and add the grated pumpkin. Simmer gently until slightly reduced. Season to taste with salt, freshly ground chilli and cumin.
– 2 –
200 ml cream; 100 g boiled ham in strips; 1 tbsp chopped parsley
Add the cream and simmer until you have a creamy mixture. Leave to cook, then fold in the ham and parsley.
Johann Lafer – master chef and "friend" tipster.
The large quiche dish, ideal for our pumpkin pie.
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