Savoury pumping pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, mix together flour, salt, and olive oil. Start adding water, a spoon at the time. Knead the dough until elastic and smooth. Add more water if the dough feels dry or a bit more flour if it results too wet. Cover with plastic wrap and refrigerate for at least 40 minutes.

Step 2

In a large pan, add 3 tbsp olive oil, add chopped onion and saute until golden. Add chopped mushrooms, pumpkin cubes, 1/2 cup of water and cook on medium heat. Add more water if needed. Add salt and pepper to taste. Make sure not to overcook it. Once the pumpkin and mushrooms are softened, remove from heat and let to cool for a few minutes.

Step 3

Preheat your oven at 180 degrees Celsius. In a medium bowl, beat two eggs, add chopped cheese and cooked pumpkin. Mix well until combined. Add more salt or pepper if needed.

Step 4

Roll out your dough on a lightly floured surface. Transfer it to a prepared baking pan (mine has a diameter of 25cm) and with a fork, make small holes. Pour the pumpkin filling over the crust and evenly sprinkle toasted hazelnuts. Bake for 35-40 minutes, or until the top of the pie is set, and the crust has a golden color. Serve warm and enjoy!