1 1/2 cups all-purpose flour
50g unsalted butter
2 large eggs
Salt and nutmeg to taste
Filling
500g cooked pumpkin
2 tablespoons olive oil
1 chopped onion
1 minced garlic clove
2 eggs
Salt and pepper to taste
Chopped fresh parsley to taste
30g cashew flour
1 1/2 cups all-purpose flour
50g unsalted butter
2 large eggs
Salt and nutmeg to taste
Filling
500g cooked pumpkin
2 tablespoons olive oil
1 chopped onion
1 minced garlic clove
2 eggs
Salt and pepper to taste
Chopped fresh parsley to taste
30g cashew flour
1
Preheat the oven to 350°F (180°C)
In a bowl, whisk together the flour, butter, eggs, salt, and nutmeg until well combined
Work the dough until it becomes homogeneous
Cover with plastic wrap and refrigerate for one hour
Filling
1
Cook the pumpkin in a little water until tender, then drain and mash with a fork. Reserve
In a skillet, heat the olive oil and sauté the onion and garlic until softened
Mix into the reserved pumpkin, adding the eggs, salt, pepper, and parsley
Shape the dough into a 24cm (9.5in) round cake pan, lining the bottom and sides with the dough
2
Add the filling and cover with cashew flour
Bake in the preheated oven for 50 minutes or until golden brown.
