Pumpkin Pie, Vegan recipe by Marieta Iosifidou

 

 Pumpkin Pie, Vegan recipe by Marieta Iosifidou

 

 

 

Pumpkin pie

Ingredients:

• 1 kg pumkin, peeled and cut into pieces
• 4 large white dried onions
• Salt
• Pepper
• Olive oil 300 grams
• 2 big of puff pastry

Grate the pumkin on the thick side of the grater or in the food 

processor.

Put the grated pumkin in the strainer for the spaghetti and salt it.

Allow the liquids to drain for ½ hours. 

 

 

Rub the pumkin with the salt well in the colander.

Put 4 tablespoons of pumkin in a clean towel and squeeze it well to drain the liquids.

Repeat this process until the whole pumkin is drained. 

 

Peel the onions and grate them in the food processor, to be coarsely chopped.

Put olive oil in a large pan to heat and add the onions.  

Salt them and let them wither, to become transparent. Add the grated pumkin to the withered onions and mix well to go everywhere. 

Stir well with a wooden spoon. Allow the liquids to drain. Add pepper.

You have the puff pastry or sheet ready to use. 

 

 

Open the leaf cut it into wide long and narrow 

strips.15cm wide and 30 cm long.

Put stuffing along the strip and wrap 

it like a roll. 

Then I wrap

Then wrap one end in a circle towards the center of the sheet and the other end in a circle towards the center of 

the sheet and it becomes like 8. 

 

Put greaseproof paper in the pan, and place the swivels in the pan until it is full.

You have already turned on the oven at 180ᵒ

Grease the pies with olive oil. 

 

If you want, sprinkle them with sesame or poppy seeds.

Bake for about 1 hour until golden brown.