Take the flavors of fall and this beloved Pinoy porcine treat and make these pies for your next get-together.
FOR THE FILLING
Preparation Time: 30 minutes
Baking Time: 20 to 25 minutes
½ kilogram pumpkin
2 pinches iodized salt
1 pinch ground black pepper
¼ cup evaporated milk
¼ cup all-purpose cream
55 grams crispy bagnet, chopped
1. Wash pumpkin, then cut to quarters.
2. In a stockpot, pour 1 liter of water and drop the pumpkins. Let them boil for 20 minutes.
3. You will know if the pumpkin is done when you can pierce them with a fork with ease. Once done, mash it with a fork.
4. Place the mashed pumpkin in a saucepan under low fire, stirring constantly.
5. Add milk and cream. Stir. Season with salt and pepper.
6. Top with bagnet.
7. Spoon mixture in a pie crust (refer to pie crust recipe).
8. Bake for 20 to 25 minutes at 350ºF.
FOR THE PIE CRUST
Preparation Time: 15 minutes
Baking Time: 30 minutes
Makes approximately 2 pie bases and 2 4-inch pie crusts
1 ¼ cup all-purpose flour
¾ teaspoon salt
3 tablespoons unsalted butter, chilled and cubed
½ cup shortening, chilled and cubed
½ cup ice water
1. In a food processor, briefly pulse flour and salt. Add butter and shortening; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
2. Sprinkle with 2 tablespoons ice water. Add remaining ice water, 1 tablespoon at a time. Pulse until dough is crumbly but holds together when squeezed. Do not over-mix.
3. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm for at least 1 hour or up to 3 days.
4. To use: on a floured piece of parchment paper, roll dough with a floured rolling pin and lay it on the pie pan. Make sure to
tuck in all the edges to maximize space and avoid air pockets that can cause holes.
5. Bake the crust in the oven till golden brown.
This recipe was originally published in the August-September 2015 issue of Breakfast Magazine.