Butternut Pumpkin Pastry Crust

    Butternut Pumpkin Pastry Crust

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    30min


    33 people made this

    About this recipe: I love pies (my favourite meal is pie and mashed potatoes!) but I don't like the fat content of the pastry so I came up with this simple but very delicious idea. Use as you would any ordinary pastry or for pasties. All measurements are approximate. If you don't like the hassle of peeling the butternut pumpkin you can split it in half, take out the seeds and roast in a hot oven until it's soft about 30 - 45 minutes.

    Ingredients
    Serves: 12 

    • 250g mashed, cooked butternut pumpkin
    • 400g plain flour, sifted
    • 1 egg

    Directions
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place the flour, egg and mashed pumpkin into the bowl of a food processor.
    2. Pulse until mixed into a doughy ball. You may need to add a little extra flour. Divide into two equal parts. Knead lightly on a floured board before rolling out and using in a pie or pastie recipe.
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    Reviews and ratings
    Global ratings:
    (31)

    Reviews in English (32)

    by
    35

    I used this for a chicken pot pie. My family loved it. The texture was quite different then usual crust recipes, but its chewy/crunchy texture was a nice compliment to the recipe. There was a slight sweetness from the squash. I love low fat recipes, and have finally found a way to make chicken pot pie under 4 grams of fat a serving, believe it or not.  -  20 Mar 2006  (Review from Allrecipes US | Canada)

    by
    23

    i've made this a few times now, this time i added 6 mushrooms into the food processor to give it extra flavour. i had to add an extra 3/4 cups of flour because of the extra moisture, but it blended up perfectly with the pastry. it gave it a more grey colour than normal but the taste is fabulous. i have found that rolling the pastry thin and having a more moist filling makes it just like normal pastry. it wasnt tough or hard to digest, and compliments any filling perfectly. i used it with chicken and mushroom pot pies, and the sauce i used was a normal bechmal sauce with chicken stock added and garlic. i laced the chicken with it and it was so moist, light and amazing. its definately a regular on my table.  -  28 Jun 2006  (Review from Allrecipes US | Canada)

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    22

    I LOVE this recipe, but not as a pie crust! After reading the reviews, I made this experimentally as a crust for a pumpkin pie. We'll skip to the end of that and say, like so many others that it's just not terribly good for pie crust. It's rather chewy and tough. Quite a bit like a pasta noodle actually... So! Since it yielded enough for two crusts and I only made the one pie, I realized that it's a very similar consistency to pierogi dough. Since I had quite a bit of squash left over, I made squash pierogi from it using a simple pierogi recipe. Added chopped walnuts and nutmeg to the mashed squash to dress up the filling just a little. So delicious! Freeze them and they're probably good for months, though they never last long enough to find out in my house. I make this every few weeks now, it's a new favorite. Delicious fried up in some butter or, served with alfredo like ravioli. Would probably be tastey with other sauces as well.  -  23 Nov 2009  (Review from Allrecipes US | Canada)

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