1 Organic onion cut into thin wedges
1 garlic clove finely chopped
400g pumpkin peeled and chopped into cubes
A small bunch of sage leaves
2 tbsp. Olive oil
5 tbsp. dry white wine
150g mascarpone cheese
150ml vegetable stock
1 beaten egg
270g all-purpose gluten free flour
50g icing sugar
To make the pastry, add icing sugar and flour together. Add butter and eggs. Beat until all ingredients blend smoothly together. Turn onto a clean work surface. Shape into a disc. Cover with plastic wrap. Place in the fridge for 30 minutes to rest.
Put the onion, garlic, sage and pumpkin into a large roasting pan. Mix in two table spoons of olive oil, spread out in a single layer then roast for 30 minutes, stirring occasionally.
When the pumpkin is done but firm pour in the wine, simmer until the wine has reduced by half, then stir in the mascarpone until melted. Stir in the vegetable stock and bring to a simmer. Season with black pepper and salt.Remove from the heat.
Roll the pastry out to about 3 -5 mm thick, cut the pastry to fit +/- 12 the pie foils (I have just used regular small pie dishes). Divide the filling amongst the pie dishes and then put the pastry lid on. Brush the pastry with a beaten egg and bake at 180°C for 25 minutes or until golden