I promised I’d be back with more about my Berlin adventure, and here I am! Last month I travelled through Berlin for a few days and had the chance to meet up with Marta Greber from What Should I Eat For Breakfast Today for this *amazing* picnic. Marta had come to my workshop in Croatia to lend a hand and is one of the warmest, sweetest, and friendliest people I’ve ever met. And not only that, but she is an incredible cook to boot! After we shot these savory pies they got very cold and I woofed it down since I hadn’t had breakfast that morning, and even chilled these pies tasted insanely good. I can only imagine the heaven that would exist being able to eat one of these guys warm from the oven! Savory pastries are severely underrated, in my opinion, I think they should be as common if not more common than the sweet ones. There’s just something about cheese and bread and salt and veggies and butter all rolled into one that makes my stomach grumble in the most wonderful way. We had another breakfast snack with Marta that I’ll be sharing in a separate post, but just a head’s up that it involves both pumpkin and chocolate. So yeah, get excited folks 😀
P.S. You can take a look at Marta’s post here for more picnic goodness!
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Savory Pumpkin and Rosemary Pie

Servings 1 pie
Author Eva Kosmas Flores

Ingredients

Filling

  • 1 pound 2 ounces pumpkin (seeded, peeled and cut roughly 2-inch cubes)
  • 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

Crust

  • 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

Instructions

  1. 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.

  2. Meantime cut celery stalks into small pieces and fry in a pan over a medium heat.

  3. When your veggies and feta are baked, move them to a bowl and smash, then add celery and mix it in. Let it cool.

  4. 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.

  5. Cut your dough in half. Flour a surface and roll each piece so it will fit into a pie form.

  6. 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 😀

  7. Brush the dough with a lightly beaten egg. Bake for about 30 minutes.

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