Pumpkin, parmesan and sage pie

  • 30 mins preparation
  • 1 hr cooking
  • Serves 4
  • Print


Pumpkin, parmesan and sage pie
  • 3/4 cup wholemeal plain flour
  • 3/4 cup white plain flour
  • 2 tablespoon wheatgerm
  • 1 teaspoon dried oregano leaves
  • 100 gram poly-unsaturated or mono- unsaturated margarine
  • 400 gram pumpkin, peeled, cut into 1cm pieces
  • 1 small red onion, cut into thin wedges
  • 1 large zucchini, halved lengthwise, cut into 1cm slices
  • 4 clove garlic
  • olive oil cooking spray
  • 2 teaspoon chopped sage
  • 2 tablespoon shredded parmesan
  • 1 egg yolk


Pumpkin, parmesan and sage pie
  • 1
    Process flours, wheatgerm, oregano, a pinch of salt and ground pepper until combined. Add margarine; process for 30 seconds or until just combined. Pulse for 15-20 seconds or until mixture is evenly moistened but not clumpy, add 1/4-1/3 cup iced water. Knead on a lightly floured surface. Shape into a ball; flatten slightly. Wrap in plastic food wrap; chill for 20 minutes.
  • 2
    Meanwhile, preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Combine pumpkin, onion, zucchini and unpeeled garlic on prepared tray; spray with oil. Roast for 20 minutes or until tender. Cool slightly. Peel garlic; place in a small bowl. Mash and mix with sage. Reduce oven temperature to 180°C (160°C fan-forced).
  • 3
    Roll out pastry between sheets of baking paper to a 30cm-diameter round; place on a baking tray; peel top paper. Leaving a 6cm border, spread sage mixture over pastry. Mound vegies and cheese on sage. Fold pastry edge to partially cover filling, pinching into folds and pleats. Brush egg over pastry.
  • 4
    Bake for 40 minutes or until cooked and golden.


Replace oregano with 2 tablespoons caster sugar then use dough for sweet pies.