For the Filling
- 1.2 kg pumpkin
- 4 Tbsp sugar
- 1 egg beaten
- 3 Tbsp milk powder/ 2 Tbsp milk
- 1 tbsp flour to thicken the pumpkin paste
Cut pumpkin into cubes
Steam until softened
Pour out water
Drink the juice
Add sugar, egg, flour& milk
Cook until thicken
For the pastry
- 400 g flour
- ½ tsp baking powder
- 200 g butter
- Pinch of salt
- 1 full egg and 1 yolk (beaten)
- 5 Tbsp chilled water (this is my own addition)
Rub the butter and flour until the mixture resembles fine breadcrumbs.
Sprinkle over the water, little by little and mix to a firm soft dough.
Knead lightly for a few seconds until smooth.
Chill for 30 minutes (optional – I do this while the filling is being cooked)
Roll out over half the pastry and use to line a deep dish.
Spoon in the filling.
Roll out the remaining pastry to form the lid.
Lightly brush the edges of the pastry case with a little water, then place the lid over the filling.
Trim the pastry with a sharp knife. Gently press edges together to seal.
Brush the top of the pie with egg white.
Use a fork to poke holes for the pie to ‘breathe’ while baking.
Bake for 30 minutes at 200 C and then 15 minutes at 180 C.
Enjoy a slice of Fen's country bumpkin pie (oops not bumpkin but pumpkin)
On the light side I'm bestowed a pot of homemade Kaya from my Ang Moh friend. I'm bowed over, I couldn't make a decent kaya really but I must say it's really smooth and fragant. It makes me feel I'm having Ya Kung toast. Am saving some for Ann to go with toast over hot coffee. But of course I must warned Ann on the effect....no wonder it's in Weight Watchers bottle :-)