Pumpkin Pastry

Ingredients

• 400 g whole wheat flour
• 200 g butter
• 1 pinch salt
• Pepper
• 400 g pumpkin (peeled and seeded)
• 2 kohlrabi
• 400 g celery (peeled)
• 1 Garlic clove
• 1 lemon (including grated zest)
• 1 Green Chili Pepper
• 2 tbsp butter
• 100 ml milk
• 100 ml heavy cream
• 2 egg yolks
• 1 tbsp flour
• 4 tbsp freshly grated Parmesan
• Salt
• pepper (from grinder)
• flour (for working)

Instructions

1. 1.

   Step 1

2. 2.

   For the dough, put flour with butter, salt, pepper and about 50 ml water into a bowl and knead with the mixer’s dough hooks.

3. 3.

   Step 2

4. 4.

   Then on a work surface, knead with hands into a firm, smooth dough. Shape into balls, wrap in cling film and refrigerate for 30 minutes.

5. 5.

   Step 3

6. 6.

   Roll out on a floured surface. Cut to size, keep a dough lid for later and shape strips from the leftovers as desired.

7. 7.

   Step 4

8. 8.

   Line the pan with dough, press edges firmly.

9. 9.

   Step 5

10. 10.

    Peel garlic and finely chop.

11. 11.

    Step 6

12. 12.

    Coarsely dice celery and pumpkin. Peel kohlrabi and also coarsely dice it.

13. 13.

    Step 7

14. 14.

    Combine everything with the chili pepper in a food processor and pulse into small cubes.

15. 15.

    Step 8

16. 16.

    Stir the vegetable mixture with lemon zest, soft butter, milk, cream, egg yolks, flour and Parmesan. Season well with salt and pepper and fill the loaf pan. Place lid on top. Press edges and brush with water.

17. 17.

    Step 9

18. 18.

    Bake the pumpkin pastry in a preheated oven at 180°C fan-forced for about 50-60 minutes until golden brown.