Parmesen Pumpkin & Vegetable Pie

Parmesen Pumpkin & Vegetable Pie
Packed with goodness and flavour!
 
@earth2table has taken our taste buds to flavour town with the veggie packed masterpiece with parmesen and pinenuts to top it all off.
 
Super easy to whip up, get creative and use your favourite pieces of produce from your weekly order to put your own spin on things!
Ingredients
● 1 organic butternut pumpkin
● 4 organic potatoes
● 1 organic red onion
● Handful diced organic garlic
● 2 organic zucchinis
● 1 bag of organic baby spinach
● Handful organic pine nuts
● 125g shredded Organic Parmesan cheese
● 4 eggs
● Organic extra virgin oil (grampians is our go to!)
● Organic turmeric powder
● Smoked paprika
● Dried rosemary
● Fresh parsley
● Salt and pepper 
Method
  1. Preheat oven to 180 degrees Celsius.
  2. Dice organic pumpkin and organic potato into small cubes.
  3. In 2 seperate trays, bake pumpkin and potato. Bake pumpkin until soft and potato until nearly soft.
  4. In a mixing bowl, mash pumpkin into a purée. Add 4 cracked eggs, Parmesan, salt, pepper, turmeric powder, pine nuts, smoked paprika and dried rosemary. Mix until you reach a smooth consistency.
  5. Chop zucchini into small cubes. Add to a deep rectangular tray lined with baking paper with roasted potatoes.
  6. Next add chopped fresh parsley, 1 diced red onion, and a handful of diced garlic.
  7. Now, add your egg and pumpkin mix and ensure evenly coated in tray.
  8. Add 1 layer of puff pastry, topped with a sprinkle of turmeric powder, smoked paprika, sesame seeds and sunflower seeds.
  9. Bake in oven for 30 minutes at 180 degrees for 20 minutes, and 150 degrees for 10 minutes.
  10. Take out of oven and let cool down, then serve.