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1 pound 2 ounces pumpkin, seeded, peeled, and cut into roughly 2-inch cubes
about 2 ounces Jerusalem artichoke
4 ounces feta, freshly crumbled
1 tablespoon diced fresh rosemary
pinch of salt
1 onion, chopped
2 cloves garlic, minced
2 celery stalks
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
big pinch of salt
8 ounces unsalted butter, cold
1 cup water, cold
1 whisked egg for brushing
For the filling, heat an oven to 350 degrees Fahrenheit or 180 degrees Celsius. Cover a tray with a baking paper, place on it pieces of pumpkin, Jerusalem artichoke, feta, rosemary, onion and garlic, drizzle it with oil, sprinkle with salt and bake for about 30 minutes.
Meantime cut celery stalks into small pieces and fry in a pan over a medium heat.
When your veggies and feta are baked, move them to a bowl and smash, then add celery and mix it in. Let it cool.
For the crust, you can use a ready made pie dough or you can make one yourself. Place flour, sugar and salt in a bowl. Add the butter cut in a very small pieces and rub it into the flour using your fingers. Add half of the water and mix it with the dough (I used hands). Add the rest of the water spoon after spoon, just so the dough comes together nicely. Make a ball, roll it in a foil and leave in your fridge for about an hour.
Cut your dough in half. Flour a surface and roll each piece so it will fit into a pie form.
Place one piece of rolled dough in the pie form, place filling on it and cover with the other rolled dough. Then you can do some fancy shapes on the edges 😀
Brush the dough with a lightly beaten egg. Bake for about 30 minutes.