Pumpkin pastry

Grey Sunday, cold & damp. Remnants of snow lingering.
Making pumpkin pastry for a vegetable pie for tea – perfect.

Advertisements

2 thoughts on “Pumpkin pastry

    • Using vegetables in pastry-making does give stunning results. Dry, chestnutty pumpkins work best as they hold very little moisture & combine well with a range of flours.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s