Pumpkin pie with mushrooms and cheese, juicy, melty and crispy
What if we reinvented the classic meat pie… but without the meat? This autumnal dish has it all: a tender base of pumpkin and potato, a creamy filling of sautéed mushrooms and smoked scamorza cheese that melts in your mouth, and a golden crust.
Ingredients · Servings 6
- 500g of pumpkin (already cleaned)
- 300g of potatoes
- 200g of mushrooms
- 1 egg
- 30g of grated Parmesan cheese
- 45g of breadcrumbs
- 120g of smoked scamorza (or soft Mahón or Tetilla cheese)
- 1 clove of garlic
- Extra virgin olive oil (amount to taste)
- Salt and pepper (to taste)
- Dried rosemary (amount to taste)
- Nutmeg (optional)
Method · 1 h 30 min
- Preheat the oven to 200°C (390°F). Dice the pumpkin, place it on a baking sheet lined with parchment paper, and season with oil, salt, pepper, and rosemary. Bake for 25 minutes, stirring halfway through, until tender and golden brown. Let cool slightly.
- Peel the potatoes, dice them, and cook them for 15-20 minutes until soft. Drain and mash while still hot. Set aside to cool.
- Clean the mushrooms by removing any dirt with a damp cloth or kitchen brush, and slice them. Sauté them in a pan with a little oil and a clove of garlic for about 10 minutes. Remove the garlic, season with salt and pepper, and let cool.
- Mash the lukewarm pumpkin in a large bowl.
- Add the potatoes, egg, Parmesan cheese, salt, pepper, and a pinch of nutmeg. Mix until you have a smooth batter.
- Gradually add the breadcrumbs, mixing well.
- Cover with cling film and let it rest in the freezer for 10-15 minutes to firm up.
- Spread three-quarters of the mixture onto baking paper, forming a rectangle with a central hole.
- Fill with the mushrooms and the scamorza cheese cut into cubes.
- Cover with the remaining dough and compact with your hands.
- Roll it up with the baking paper like a candy, sealing the ends.
- Place in a loaf pan, trim off excess paper, sprinkle with breadcrumbs and drizzle with a little oil.
- Bake at 180°C for 40 minutes. Increase the temperature to 200°C and bake for another 5-7 minutes to brown the surface.
- The pumpkin pie with mushrooms and scamorza cheese is ready. Serve hot to enjoy the melty cheese center.
