Porcini mushroom and chestnut pie with pumpkin

(1) Pastry Dough:
Knead the flour, egg, egg yolk, butter (in pieces), milk, and salt into a smooth dough. If you prefer, start by using the dough hooks on your stand mixer and then switch to kneading by hand.

Let the dough rest, covered, in the refrigerator for at least one hour, making sure it doesn’t dry out. (Instead of plastic wrap, you can use a damp kitchen towel or a beeswax wrap.)

(2) Stuffed Pumpkin:
Wash the pumpkin, remove the seeds, and cut it into cubes about 1 cm in size. Peel the shallot, dice it finely, and sauté it with the pumpkin in butter 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 process the mixture through a meat grinder.

(3) Porcini Mushroom Stuffing:
Peel the shallot, dice it finely, and sauté in olive oil until translucent. Clean the mushrooms, cut them into large pieces, and add them to the shallot. Finely chop the garlic and add it as well. Break the nuts and chestnuts into larger pieces and stir them in. Coarsely chop the parsley, strip the thyme leaves from the stems, and add both to the mushroom mixture. Remove from the heat and season generously with salt and pepper.

In a small bowl, whisk together the eggs, sour cream, and Parmesan; add the mushroom-chestnut mixture and fold in briefly.

(4) Pie:
Preheat the oven to 200 °C (top/bottom heat).
On a floured work surface, roll out two-thirds of the prepared dough to a thickness of about 2 mm. Butter a 32-cm-long loaf pan well and line it with the rolled-out dough. Press the dough firmly into the pan with your fingers and carefully trim off any excess dough hanging over the edge of the pan. Prick the dough base with a fork.

Spread about one-third of the mushroom filling over the dough, then spread the pumpkin filling in the center on top of that. Spread the remaining mushroom filling over the top. If any dough is still hanging over the edges, fold it over the filling and brush it with a little egg white. Roll out the remaining dough and place it on top of the pie as a lid, pressing the edges together lightly and using a cookie cutter to cut one or two holes in the top layer of dough.

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.