Pumpkin, Beef, and Mustard Pie

Pumpkin, Beef, and Mustard Pie : instructions

• Butternut squash purée
  • 1
    Start by peeling the pumpkin.
    
  • 2
    Cut the pumpkin into slices using a chef's knife.
    Then, remove the seeds from each slice with a spoon.
    
    Caution

    Be very careful not to cut yourself while slicing the pumpkin. Always make sure you have a stable footing, especially at the beginning when the pumpkin is still whole and tends to roll.
    
  • 3
    Cut the slices into chunks and steam them for about 8 minutes.
    Once cooked, check that the pumpkin pieces are tender when pierced with a knife.
    
  • 4
    Mash the pumpkin pieces into a purée, then season with a tbsp of olive oil, salt, pepper, and gingerbread spice mix (optional).
• Beef stuffing
  • 5
    Peel and finely chop the onion, then sauté it over medium heat in a little olive oil.
    
  • 6
    Crush the garlic clove with the flat side of a chef's knife, remove the skin and the germ, and mince it.
    Add the garlic and ground beef to the skillet, and mix well with two spatulas.
    
    The Chef's Tip

    If your ground beef forms a compact mass, here’s a tip: place it in a bowl first and break it up with two forks so it doesn’t clump together once in the skillet.
    
  • 7
    Sauté the meat for 5 minutes over high heat, stirring constantly, until it begins to brown.
    
  • 8
    Remove from the heat.
    Add the chopped parsley and chives, the mascarpone, and a pinch of Espelette pepper.
    Season with salt and pepper.
    
• Assembly and baking
  • 9
    Place the first sheet of puff pastry in a pie dish, along with the parchment paper.
    
    Note

    Leave at least 1 cm of pastry hanging over the edge of the pie. This is the part you'll use to seal the pie.
  • 10
    Spread a thin layer of mustard on the bottom of the pie dish (you can't see it in the photo because I forgot!).
    Add the beef filling and spread it evenly across the dish.
    
  • 11
    Spread the pumpkin purée over the filling (in the photo, I sliced the pumpkin instead of pureeing it).
    Preheat your oven to 180°C.
    
  • 12
    Take out the second sheet of puff pastry.
    Cut a strip of dough less than 1 cm wide from all around the edge and set it aside. You’ll use it for decoration.
    
  • 13
    Place the dough on top of the pumpkin purée, and seal the pie by folding the bottom edge of the dough over to form a "hem."
    
  • 14
    Arrange the strips of dough you set aside in a crisscross pattern.
    Brush the top with egg yolk using a pastry brush so the pie browns nicely while baking.
    
    The Chef's Tip

    Make a small hole in the center of the dough to allow steam to escape during baking.
    
  • 15
    Bake the pie for 40 minutes at 180°C.
    Enjoy the pie piping hot with a salad.