Pumpkin and Mushroom Pie

Serves 4
Time 1 hr 50 min
Pumpkin and Mushroom Pie

Cremini mushrooms, pumpkin, lentils, herbs and feta cheese are piled on a hearty wheat pastry and baked, yielding a satisfying vegetable pie. Serve with a simple green salad, if you like.

Special Diets:

VegetarianVegetarian

Ingredients

    Pie Dough
    1egg, beaten
    1/4 cupextra-virgin olive oil
    1/4 cuporange juice
    1 cupall-purpose flour
    3/4 cupwhole wheat flour
    Pumpkin and Mushroom Filling
    6 tablespoonscanned pumpkin
    1/2 cupcrumbled feta cheese
    2 tablespoonschopped fresh sage plus 4 whole leaves
    1/4 teaspoonfine sea salt
    1 tablespoonextra-virgin olive oil
    1shallot, chopped
    1 poundcremini mushrooms, sliced
    1/4 cupred wine
    1/4 cupcooked lentils
    1egg yolk
    1/4 teaspoonground black pepper

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Method

For the dough, mix together egg, oil, juice and 1/4 cup water in a medium bowl until combined.


Add both flours and mix until dough is smooth.


Cover and refrigerate for at least 1 hour.


Meanwhile, for the filling, mix together pumpkin, feta cheese, chopped sage, salt and pepper. Set aside.


Heat oil in a large skillet over medium high heat until hot but not smoking.


Add shallots and cook until translucent and aromatic, about 1 minute.


Add mushrooms and cook until they have released their liquid, 3 to 5 minutes.


Stir in wine, scraping to release any browned bits on the bottom of the skillet.


Cook until wine has evaporated, about 2 minutes. Set skillet aside.


Preheat the oven to 375°F.


Remove dough from refrigerator about 15 minutes before you plan to assemble pies to allow it to soften before rolling.


Divide dough in half. Working on a well-floured surface, roll each piece of dough into an 8-inch circle.


Divide lentils between the two pieces of dough and spread out to cover each, leaving a 1/2-inch border.


Top each with half of the pumpkin mixture, followed by half of the mushroom mixture.


Moisten the edge of the dough with a little water, then fold each circle over the filling to make a half-circle and seal each pie by pinching its edges between your fingers firmly.


Beat egg yolk and 1 tablespoon water together in a small bowl to make an egg wash.


Brush each pie with a bit of the egg wash, then poke 3 or 4 holes in the top of each to allow moisture to escape.


Arrange whole sage leaves on top of the pies, brushing the bottom of each leaf with a bit of the egg wash to secure them in place.


Bake pies on a parchment paper-lined baking sheet until golden brown, 25 to 30 minutes. Let cool for 10 minutes before serving.

Nutritional Info

Serving Size

About ½ pie

Calories

610

Total Fat

28g

Saturated Fat

7g

Cholesterol

120mg

Sodium

700mg

Total Carbohydrate

68g

Dietary Fiber

11g

Total Sugars

8g

Protein

22g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.