Pumpkin and porcini mini baskets2012-05-17
- Yield : 6 pieces
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
I came up with this recipe for a contest last fall. I had some porcini and a piece of pumpkin and wanted to create something unusual. Besides, I didn’t want to use puff pastry because it’s too fat and greasy and it could have spoiled the flavors of this preparation. So I grab some flour, water and a little shortening ad create this amazingly crispy pastry with a delicate taste that was the perfect pair for this type of filling.
I must admit, it was hard to recreate the same texture, but finally I managed to find the perfect list of ingredients! And don’t worry.. this is so easy every one could try it.
- 70gr of shortening (50 for the dough, 20 more for the folds)
- 120gr of plain flour
- 1 pinch of salt
- 1 ping of baking powder
- 200gr of pumpkin
- 5gr of dried porcini mushrooms
- rosmary and garlic
- salt and pepper
- extra virgin olive oil
Soak the dried porcini into lukewarm water for at least 30 minutes. While waiting, combine 50gr of shortening with 100gr of flour, the baking powder and a pinch of salt in a bowl. Mix the ingredients until you get a crumbly dough. Add 4 tablespoon of water and keep on kneading. The dough must be smooth and a little sticky. If it becomes too sticky, add the rest of the four. The dough must be very elastic and very soft.
Flatten the dough into a rectangle 1cm thick, on a pastry board dusted with four with a rolling pin. Spread the pastry evenly with a little of the remaining shortening. Fold the bottom third of the rectangle up toward the centre, aligning the edges. Then fold the top third down. Flatten again the dough and spread other shortening. Fold, and repeat this process two times more. Let the dough sit in the fridge, cover with a plastic wrap until the filling is ready.
Cut the pumpkin into 0,5cm cubes and stir fry it on a pan with a tablespoon of oil, a crushed garlic and some rosemary. When golden brown, add some water, salt and pepper and let it cook for about 10 minutes. Cut the porcini into small pieces and add them to the pumpkin. Let it cook for five more minutes the add the milk, check the saltiness and turn off the heat.
Flatten the pastry with a rolling pin and cut discs a little bigger that the holes in a muffin pan. Put the discs in the pan and fill them with the pumpkin and porcini mixture. Cut the remaining pastry into stripes to decorate the little basket.
Bake the baskets at 220°C (390°F) for about 30 minutes. Serve warm or tepid.
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