10
FOOD
Pumpkin,
ricotta and
quinoa pie
By Chef Michael Diacono
Thursdays at 6:30pm
on TVM
gourmettoday.recipes
Facebook
@gourmetchallenge
• 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
INGREDIENTS 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
