vego yule
Ingredients
- 1.5 cups plain flour
- 1 tsp salt
- 100 mL olive oil
- 700g Kent pumpkin, coarsely chopped
- 100g mushrooms, quartered
- 1/2 red onion, thinly sliced
- Several garlic cloves
- 1 tbs finely shredded sage
- 150g blue cheese, crumbled
- 1/4 cup olive oil
- Shaved parmesan, to serve
- Sage leaves, to serve
Method
- Combine flour, salt, 1/4 cup oil and 1/2 cup water. Bring the dough together and knead until smooth. Rest in fridge for 30 min
- Heat remaining oil in pan. Add pumpkin. When golden brown, add mushroom, onion and garlic. Cook till onion softens. Stir in shredded sage.
- Preheat oven to 180 C. Put dough in muffin tins then add pumpkin mixture and blue cheese. Drizzle with extra olive oil. Bake for 25 min or so
- Serve with parmesan and sage leaves.
Source
Coles recipe magazine
