Two classics become one to create a creamy filling with a crunchy, nutty top.

Pumpkin pecan pie 

Serves 6-8

Ingredients

1 packet (400g) shortcrust pastry, defrosted 
Flour, for dusting 
1 packet (500g) pumpkin cubes 
2 Tbsp (30g) butter
2 eggs
1 tub (230g) medium fat cream cheese 
1 cup (200g) brown sugar 
Grating of nutmeg 
1 tsp (5ml) ground cinnamon 
¼ cup (60ml) honey 
1 large packet (150g) pecan halves 
Whipped cream, for serving
Honey, for serving (optional)  

Method

1. Roll out pastry on a floured work surface to 4mm thick. Line a 25cm tart tin with pastry, cutting away any excess pastry. (See Cook’s note.) 
2. Use a fork to prick the base of tart, which will allow steam to escape. 
3. Place a sheet of baking paper over pastry, covering completely, then fill to the top with raw rice or baking beads. Chill. 
4. Preheat oven to 200°C.
5. Steam pumpkin on the stove or in the microwave. Cool slightly. 
6. Blitz pumpkin using a stick blender (or use a masher if you like) until smooth. Stir in butter and set aside to cool. 
7. Whisk together remaining ingredients until well combined, then fold in the pumpkin puree. 
8. Blind bake tart shell for 20 minutes. Remove rice or beads and baking paper.
9. Pour pumpkin batter into the par-baked tart shell. 
10. Bake for another 25 minutes.
11. Remove, top with pecan nuts and return to the oven for another 5-8 minutes.
12. Cool for 10 minutes in tin before unmoulding. 
13. Serve tart warm with a dollop of cream and a drizzle of honey, if you like. 

Cooks note 

To extend your pastry, line your tart tin and cut the pastry level with the edges by rolling your rolling pin over the tin or cutting with a sharp knife. Then, using your index- or pinkie finger (depending on tin size) press against each fluted indent to extend it over the tin’s edge. 

By: Liezl Vermeulen 
Photography by: Zhann Solomons

Also read: Sweet potato and pecan hotcakes

The post Pumpkin pecan pie  appeared first on MyKitchen.

What were winters made for if not loads of pastry and pie? Practice your shortcrust skills with this delicious beef and leek pie.

SERVES 6–8 // COOKING TIME 2 hours 10 min

INGREDIENTS
For the black pepper shortcrust pastry
290 g butter, cubed
4 cups flour
2 tsp cracked black pepper
¾ cup cold water
1 egg, whisked
For the beef and leek pie filling
2 tbsp butter, for frying
1 garlic clove, crushed
5 leeks, finely chopped
1 tbsp grated ginger
½ tsp allspice
½ tsp nutmeg
½ tsp cinnamon
½ tsp cardamom
500 g beef chuck, cubed
400 g tin chopped tomatoes
2 cups beef stock

METHOD
For the black pepper shortcrust pastry
1. Use your fingers to rub the butter, flour and black pepper together until the mixture forms fine crumbs.
2. Add the water and bring together until a dough forms.
3. Lightly knead into a ball. (Do not overwork, or it will lose its ‘shortness’.) Wrap in cling film and refrigerate for 30 minutes.
4. Preheat oven to 180°C. Grease a square pie tin or casserole dish.
5. Roll out the dough on a floured surface to 5 mm thick.
6. Cut the dough in half. Press one half into the bottom of the pie tin. Roll the leftover dough into a ball and refrigerate. Blindbake the shell for 5 minutes.
For the beef and leek pie filling
1. Fry garlic and leeks for 5 minutes. Add the spices, then the beef, tomatoes and stock.
2. Roast in the oven for 1 hour, until beef is tender. Pull beef apart and mix with 2 tsp flour.
3. Roll out the remaining dough. Spoon the filling into the pastry shell and top with the dough. Crimp the edges with a fork.
4. Brush with egg wash and bake for 35 minutes.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Wondering what else you can make with your extra leeks? This savoury leek bread and butter pudding is scrumptious!

The post Beef and leek pie with a black pepper shortcrust pastry crust appeared first on MyKitchen.

Is there any combination like white chocolate and cranberries? These heavenly treats are just the thing to keep you happy and feeling comforted during winter. Not to mention that the cold weather is ideal for working with shortcrust pastry. So get cracking, and indulge in some white chocolate shortbread this weekend.

SERVES 6 // COOKING TIME 80 mins

INGREDIENTS
250g butter
1 tsp vanilla essence
125g icing sugar
240g cake flour
75g dried cranberries
100g white chocolate nibs
2 tbsp caster sugar

METHOD
1. Preheat oven to 150°C.
2. Place the butter and vanilla essence in a food processor and start beating. Add the icing sugar bit by bit.
3. Mix in the flour, cranberries and white chocolate by hand, combining well.
4. Turn out on to a floured surface and shape into a ball. Wrap in cling film and chill for about 30 minutes, until firm.
5. Press the dough into a greased baking tray, mark out the shortbread fingers with a knife and prick all over with a fork. Sprinkle with caster sugar, then bake for 15–20 minutes, until golden.
6. Once cooled, cut into fingers along the lines. Store in tins lined with wax paper for up to a week.

The post Cranberry and white chocolate shortbread appeared first on MyKitchen.