50 g/2 oz dried mushrooms 25 g/1 oz butter, plus extra for greasing
1⁄2 shallot, chopped 1⁄2carrot, chopped
250 ml/8 fl oz Bechamel sauce
200 g/7 oz cooked pumpkin 300 g/11 oz plain flour, plus extra for dusting
1 egg, lightly beaten salt and pepper


1.Put the mushrooms in a bowl, add hot water to cover and leave to soak for 20 minutes, then drain, squeeze out and chop. Melt the butter in a frying pan, add the shallot and carrot and cook over a low heat until softened, then add the mushrooms.
2.Cover and cook for 15 minutes until tender, then stir into the bechamel sauce. Preheat the oven to 200°C/400°F/Gas Mark 6. Grease an ovenproof dish with butter. Meanwhile, process the pumpkin with a pinch of salt in a food Processor.
3.Transfer to a bowl and combine with the flour, then stir in the egg to bind into a dough. Knead quickly and roll out on a lightly floured surface into a fairly thin sheet. Cut out 10- 12 rectangles.
4. Bring apan of salted water to the boil, add the pumpkin rectangles andcookfor afew minutes, then drain. Arrange the rectangles in alternate layers with the mushroom sauce and bake for a few minutes.

Leave a Reply

Your email address will not be published.