Pumpkin, ricotta and quinoa pie
Micheal Diacono uses leftover pumpkin from carving jack o’lanterns for Halloween. He adds it to quinoa and ricotta and stuffs it puff pastry.
Rachel Zammit Cutajar
Pumpkin, ricotta and quinoa pie
Ingredients
- 1 leek
- 200g white pumpkin
- 200g orange pumpkin
- Salt and pepper
- 1 tsp cinnamon
- 400g ricotta
- 1 cup quinoa, cooked
- 1 dried gbejna
- 1 sheet puff pastry
- 1 egg
Method
1.Chop the leek and gently fry in a pan until soft. Be careful not to brown.
2.Add the pumpkin and the squash and season with salt and pepper and the cinnamon.
3.Add a little water and allow to fry for a few minutes until soft.
4.Allow to cool a little and the add the cooked quinoa and mix well.
5.Add the ricotta and the gbejniet.
6.Place the filling into the centre of the pastry sheet and seal.
7.Cover with egg wash and bake in a preheated oven at 200C for 20 mins.
8.Allow to rest for 5 mins before serving.
This recipe first appeared on Gourmet Today TV, aired on TVM on 29 October, 2016.
