Pumpkin shortcrust pastry is quick and simple to make, also perfect to resuse the leftover pumpkin.
Given the versatility of the pumpkin, although it is sweet, this shortcrust pastry is good not only for making tarts and biscuits, but also for making savoury pies, perhaps with a filling based on creamy spreadable cheese with pancetta or chives.
- 200 g of plain flour
- Pumpkin, 150 g
- 120 g sugar
- a pinch of salt
- 100 g unsalted butter, softened
- 1 egg yolk
- a pinch of cinnamon
- Option, 1 powdered cloves
Dice the pumpkin and cook it in very little water until softened, as soon as it is ready, squeeze it and let it cool, then blend it with 20 g of sugar.
Pour in a bowl the flour, the butter softened into small pieces and a pinch of salt, knead until you get a granular “crumbly” mixture, then add sugar and pumpkin puree, mix with the whisk, then add the yolk and cinnamon – and clove powder if you like the idea – knead with your hands until you get a smooth dough.
Tip: You may need to add a little more flour during the process, this depends on the type of pumpkin and its amount of water.
Ball-shape the dough and put it in the fridge for about 30 minutes. Ready.