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Wednesday, 23 April 2014

Pumpkin Potato Pie 南瓜马铃薯派

A low fat savoury vegetarian pie made of thin shortcrust and low fat pumpkin filling. This simple pie will whet your appetite without guilt :)

Yield: 2 mini 12cm pies

Ingredients材料
Pie filling 派馅
160g pumpkin, peeled 南瓜,去皮
50g potato, peeled 马铃薯,去皮
10g sour cream 酸奶油
1/4 tsp seasoning powder 调味粉
1/8 tsp black pepper powder 黑胡椒粉

Shortcrust 派皮
70g all-purpose flour 中筋面粉
1/4 tsp salt 盐
30g cold butter, unsalted 无盐冷奶油
2 tsp ice water 冰水

Direction
1. Cut pumpkin and potato into chunks. Place the potato above the pumpkin, as the former needs longer cooking time.
将南瓜和马铃薯切块。把慢熟的马铃薯叠在南瓜上。

2. Steam the potato and pumpkin for 20 to 25 minutes under medium high heat till softened.
把马铃薯和南瓜以中高火蒸大概20至25分钟,直到马铃薯变软。


3. Separate the potato and pumpkin. Drain away the excess liquid before mashing the pumpkin while it is hot, by using a fork. Partially cover it to cool down.
将马铃薯和南瓜分开。将碗中的水份倒去,再趁热将南瓜压成泥。半掩的盖上盖子,让南瓜泥降温。


4. Cut the potato into smaller chunks. Set aside.
将马铃薯切成小块。待用。

5. Mix flour and salt in a bowl. Place the butter on top and send the entire bowl into a fridge to chill for 5 minutes. As the rubbing process needs to operate in low temperature.
在一碗中把面粉和盐混合,把奶油置于上方后,把碗和材料一起放入冰箱5分钟。由于在接下来的步骤,用手指把奶油与面粉搓成粒状时,需在低温进行。


6. Break the butter into smaller chunks and start rubbing the butter with flour into crumbs using the first three fingers. 
先把奶油折成小块,再与面粉用手指搓成细粒,如面包糠。



7. Add 2 tsp of ice cold water to bind the crumbs together. 
加2茶匙的冰水,够把奶油粒捏成团就行。



8. Divide the dough into 2 equal portions, about 55g each. Let them rest for 15 minutes.
将面团分成两份,各大约55g。让面团休息15分钟。

9. After cooling down, add sour cream, seasoning powder, black pepper powder and egg to the mashed pumpkin, and mix well. Set aside.
把降温后的南瓜泥,加入酸奶油、调味粉、黑胡椒粉和鸡蛋,混均待用。



10. After 15 minutes of resting, place a dough between two plastic sheets. And roll it out into a thin sheet, either by using a flat base plate, or a rolling pin.
面团休息15分钟后,取一面团置于两张槊料纸之间,用一平底盘压,或用杆面棍杆成薄片。



11. With the help of the plastic sheet, slot the pastry skin into the pie pan. Use a knife to trim away the excess.
利用槊料纸将面皮装入派碗中。再用小刀将多余的面皮切去。


12. Prick a series of holes at the base of the pie shell by using a fork. This will prevent the base from bulging during baking.
用叉在面皮底部戳出细孔,这有助在烘焙时排汽。

13. Fill the pie shell with half of the pumpkins filling, and arrange potato chunks on it. Then fill the pie shells with the remaining pumpkin filling. 
将一半的南瓜泥装入派碗中后,在上面摆置马铃薯块,再将剩余的南瓜泥装入。

14. Level the surface of the filling by giving a few sturdy jolts. Hold a fork just lightly touching the pumpkin filling, turn the  pie pan to create concentric ring pattern.
敲打桌面数下以整平南瓜泥。再把叉子轻置在南瓜泥上,另一支手转动派碗、以画出数条同心圆。

15. Bake the pie in a pre-heated toaster oven set at 190 degree for 20 to 25 minutes.
将派放入预热至190度C,烤20至25分钟。

16. The pie is cooked when the edge of the pie shell begins to brown and pull away from the wall.
当派皮开始有点焦,又开始缩离派碗的边,派已熟。

Invert out the pie when it is still warm.
当派还热时就可将派倒扣出来。趁热享用 :)


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