Porcini mushroom and chestnut pie with pumpkin

Our vegetarian version of the once exclusively royal pate combines the delicate flavor of porcini mushrooms with the nutty taste of Hokkaido squash and sweet chestnut.

The ingredients (for about 4-6 people)

For the pie dough: 375 g wheat flour, 1 egg, 1 egg yolk, 190 g cold butter, 4 tablespoons milk, 1 pinch of salt

For the pumpkin filling: 300 g Hokkaido pumpkin (approx.), 1 shallot, 20 g butter, 1 tsp salt, ½ tsp pepper, 1 pinch nutmeg, 2 tbsp. wheat flour, 2 tbsp. water, 1 level tbsp. cream of tartar baking powder

For the porcini stuffing: 250 g fresh porcini mushrooms (alternatively mushrooms, chanterelles or herb seedlings), 1 shallot, 1 clove garlic, 1 tbsp olive oil, 40 g walnuts or hazelnuts (almonds if allergic), to taste, 200 g cooked chestnuts, 1 bunch parsley, 2 sprigs thyme, salt, pepper, 2 eggs, 200 g sour cream, 3 tablespoons coarsely grated Parmesan cheese

In addition: butter to grease the mold, a little egg white and a beaten egg yolk to coat the dough, flour for the work surface.

The preparation

(1) Pâté dough: Knead the flour, egg, egg yolk, butter (in pieces), milk and salt into a smooth dough. If you like, work first with the dough hooks of the hand mixer and then switch to kneading by hand. Let the dough rest covered in the refrigerator for at least an hour, making sure it does not dry out. (Instead of plastic wrap, you can use a damp kitchen towel or beeswax cloth.

(2) Pumpkin filling: Clean the pumpkin, remove the seeds and divide into cubes of about 1 cm. Peel the shallot, dice finely and fry in butter with the pumpkin for about ten minutes. Season with salt, pepper and nutmeg, remove from heat and let cool slightly. Add flour, water and baking powder to the pumpkin and turn the mass through the meat grinder.

(3) Porcini stuffing: Peel and finely dice the shallot and sauté in olive oil until translucent. Clean the mushrooms, cut into coarse pieces and add to the shallot. Finely chop the garlic and add it as well. Cut nuts and chestnuts into larger pieces and stir in. Roughly chop the parsley, pluck the thyme leaves from the stems and add both to the mushroom mixture. Remove from heat and season well with salt and pepper. In a small bowl, whisk together eggs, sour cream and Parmesan, add the mushroom and chestnut mixture and mix briefly.

(4) Pâté: Preheat the oven to 200 °C (top/bottom heat). On the floured work surface, roll out two thirds of the prepared dough to a thickness of about 2 mm. Butter a 32 cm loaf pan well and line with the rolled out dough. Press the dough down well with your fingers and carefully cut off any leftover dough that overlaps the edge of the pan. Prick the bottom of the dough with a fork, put about a third of the mushroom filling on the dough and place the pumpkin filling in the middle. Place the remaining mushroom filling on top. If there is any dough left over, fold it over the filling and brush with a little egg white. Roll out the remaining dough and place it as a lid on the pie, pressing the edges lightly and cutting one or two holes in the dough lid with a cookie cutter.

To allow the steam generated during baking to escape, roll two chimneys out of baking paper and stick them into the holes. If any dough remains, cut out ornaments from it and brush them with egg white on the underside to decorate the pie. Brush the top of the dough with beaten egg yolk and place the pie in the oven. Bake on the lowest rack for about 45 minutes (cover with baking paper if necessary). Remove the finished pie from the oven, let it cool for about half an hour and carefully remove it from the pan. Serve lukewarm.