Pastry

Pie-an Ziering

Donna Martin graduates, Main, Party Food, Pie, Snack

Like David Silver / B.A.G., poor Steve Sanders / Ian Ziering was not the guy you had plastered over your wall, but like a fine wine that man aged into the beautiful Chippendale / shark slayer that I am lucky enough to call my friend.

While I obviously tried to woo Ian countless times on the set of 90210, our relationship never became a fully fledged affair which, I hate to admit, did wonders for our relationship. That being said, that realisation won’t stop my lecherous behaviour with my beautiful friends – sorry Skarsy!

Despite what some members of the D-list would have you believe, Ian is an absolute sweetheart and is every bit as kind and determined as the national treasure he portrays in the Sharknado franchise.

I first met Ian in the late 80s when he was auditioning for a guest stint on Married … with Children before the ugliness of my own creating. Knowing that he had the perfect combination of confidence, charm and uniqueness, I snatched him away from the show and gave him the star making role of S squared.

Give the runaway success of the critical maligned Sharknado masterpieces, Ian has been super busy … and sadly thanks to my ongoing feud with slash the restraining order Tara Reid has out against me, I cannot visit him on set. Thankfully he was able to drop by despite of his busy shark dropping schedule to celebrate the pop culture anniversary to trigger Annelie’s memory.

Obviously that calls for my Pie-an Ziering.

 

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Pies are in my top fifteen comfort food – probably sitting at around fourth. Add in two of my other faves, cheese and bacon, and you’ve got yourself a party worthy of Steve Sanders / a Chippendale / a shark slayer / someone that feuds with Brandi Glanville.

While most cheese and bacon pies are something you devour with equal parts shame and joy, these babies, with their salt streaky bacon and sharp blue cheese bring you no shame and are just so damn good.

They are also a little bit posh. Like Sanders Manor or stripping in Vegas – enjoy!

 

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Pie-an Ziering
Makes: 8.

Ingredients
2 tbsp oil
1 brown onion, diced
2 cloves garlic, crushed
1 stick of celery, finely chopped
1 carrot, grated
600g beef mince
6 rashers streaky bacon, diced
2 tbsp plain flour
400g canned crushed tomatoes
1 cup beef stock
2 tbsp tomato paste
2 tbsp worcestershire sauce
125g soft blue cheese
2 sheets shortcrust pastry
2 sheet puff pastry
1 egg

Method
Heat the oil in a large pan, over medium-high heat. When as hot as Ian’s Vegas outfit, reduce the heat and add the onions and garlic and sweat for a couple of minutes. When they are fragrant and translucent, add the celery, carrot, beef and bacon, stirring to break up the mince as it starts to brown.

When the meat is cooked, add the flour and give a good stir. Then add the tomatoes, stock, tomato paste and worcestershire sauce, stir and simmer half-covered for about 20 minutes, stirring a couple of times.

Remove from the heat and allow to cool for an hour or two.

Preheat oven to 180°C and remove the pastry from the freezer (I was lazy and there is no shame – puff is a total bitch) to defrost.

When the pastry is ready, divide each sheet into four equal square. Press the shortcrust into individual pie moulds (about the size of the circumference of a fist … probably should have mentioned that sooner). Spoon the mixture equally amongst the lined moulds, crumble the blue cheese evenly over the top and fold over any shortcrust excess. Top with the squares of puff, pressing at the edges to seal the pie and crimp any excess pastry around the edges. I mean, why waste it?

Whisk the egg in a mug and brush the tops of the pies. Give them a stab in the top for steam to escape, place the pie moulds on a lined baking tray (simply for ease of getting them in and out of the oven) and bake for 20 minutes, or until golden and crisp.

Devour. Surprisingly, I advise avoiding tommy sauce. That blue cheese is glorious!

Obviously I strongly encourage mash.

 

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Peter Baklavenstos

Baking, Dessert, Snack, Survivor: Kaôh Rōng, Sweets

Running into an ex is always awkward, but when it is seeing the person that broke your heart after getting them on the show … after they were just voted out is kinda satisfying.

Scrap that, it is fucking glorious.

This week we started with Petey trying to woo Tai into his third showmance in six episodes while over on Chanloh, part-time model Debbie and her adonis Nick engaged in, what on the island was, the filthiest and most explicit romance since Ozzy and Amanda in Micronesia.

Love, however, isn’t what we watch for … it is all about Probst making a series of ball puns while people were bobbing for them during the reward challenge. Once again, Aubrey continued to be the challenge beast of the season.

Peter spent most of the episode putting a target on his back and being paranoid, before a block almost took out Biden at the challenge. Thankfully he wasn’t evacuated, giving Aubrey another chance to shine when she literally crossed out Julia’s name and changed her vote to Peter.

I don’t know if it was due to budget cuts or they are trying to be green, but I’m thankfully there are limited pieces of parchment for drama’s sake.

I first met Petey on the impersonating circuit where he, obviously, was a Time Square Obama and I was any misc-dark haired celebrity with curls, but was most often recognised as Fred Savage, Ray Martin or aggressive Andy Samberg.

Pete and I, again obviously, fell into a torrid love affair bathed amongst the lights of Bro-ad-way (right near where, I assume, Reed cheated on Josh). Our loving relationship was so strong, he convinced me to don blackface (to upset my nemesis Harry Connick Jr. – he always refused my advances/to whisper my name) and play the Michelle to his Barack.

Mich (who I am also friends with) loved the idea and thankfully deemed my arms perfect enough to play her … lucky I invented that workout system with her in 2014. I must look at releasing it soon, if only I paid Todd Tucker for his work filming it.

Anyway, when I found out Pete was officially going to be on Survivor I quickly tried to call Probst and try to help pre-game for my lover, but his attitude got in the way (I’m team Biden on the circuit, not on the island) and we sadly went our separate ways.

While you may assume that I would handle a break-up with expletives, lighter-fluid and booze, that wasn’t the case when I reconnected with Pete in loser lodge … probably as I was so smug to see him just before the merge, meaning my break-up, once again proves that Kat Mr. Edorsson is a genius – who wants to date someone that doesn’t make the merge?

Thankfully I am very mature and rational and was kind enough to whip it out him up a nice batch of my (usually post-coital) Peter Baklaventos.

 

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Baklava, while time consuming, is one of the easiest sweets you can make but still looks impressive. Obviously this is my favourite kind of recipe – one that gives you the most bang for your buck … particularly if it is for a post bang meal.

Between the pastry, rosewater and sticky nuts dripping in a sweet, moist glaze … this is something you need to have in and around your mouth. ASAP.

Enjoy!

 

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Peter Baklavenstos
Makes: About 24 pieces.

Ingredients
250 gm each pistachios and walnuts, finely chopped
100 gm caster sugar
3 tsp ground cinnamon
200 gm butter, coarsely chopped
500 gm filo pastry
Honey syrup
300 gm caster sugar
125 gm honey
1 lemon, finely grated rind and juice only
1 cinnamon quill
4 drops rosewater

Method
Combine nuts, sugar and cinnamon in a bowl and set aside. Melt butter over low heat in a small saucepan, set aside and keep warm. Brush a 24x34cm baking dish with butter. Cut filo sheets to fit tray snugly and cover with a damp tea towel.

Preheat oven to 180°C.

Layer one-third of the filo pastry in tray, brushing butter between each layer. Yes this can be annoying and I generally avoid this set when making filo pies … but this is the one dish you kind of can’t avoid this step, sorry.

Spread half the nut mixture on top, repeat the process with the next third of filo, top with the remaining nuts and do the filo again. Once more, with feeling and refrigerate for about 20 minutes.

Remove from the fridge and cut the dish into 4cm diamonds with a sharp knife, making sure to get through all layers of filo and bake until golden and crisp, about 50 minutes. Cover loosely with foil if the top browns too quickly.

While in the oven, get onto the honey syrup by combining the sugar, honey, lemon rind, cinnamon and 300ml water in a saucepan over medium heat, stirring until the sugar dissolves. Reduce heat to low, simmer for 20 minutes and the flavours have gloriously steeped in the liquid. Remove from heat, strain and stir through the lemon juice and rosewater and set aside.

Cool baklava for about 5 minutes and pour the syrup evenly over the pastry. Set aside at room temperature to cool completely … if you can. Then go crazy and devour it.

 

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Lisa Curry Salmon Slice

Main, Seafood

Like a swim in the ocean or the Commonwealth Games pool, catching up with Lisa has the ability to instantly lift you and help clear everything out of your head. I guess that is why I became so reliant on her in the periods I’ve been in recovery.

Lisa has always had a maternal care for me and has been quick to give me the unequivocal support I crave from everyone, even when I’ve given her shonky business advice and caused an incident at Underwater World in the early 90s that inspired the Jurassic Park and Jaws franchises, as well as the film Deep Blue Sea.

That kind of support is enough to earn her the place as my third-best Sunshine Coast mother-figure.

Now full disclosure, I hate seafood. It is the absolute worst. I think it is because one day they are living in their filth and the next are being served on a plate. To quote the egregiously Academy Award snubbed (I am not joking) Drop Dead Gorgeous, “Don’t ever eat nothin’ that can carry its house around with it. Who knows the last time it’s been cleaned.”

But I’ve digressed.

Lisa has spent a lot of time in the ocean, so I assume she has either built up immunity to their filth or she has an iron gut. Either way, I had to go with a nod to her aquatic prowess by serving up my Lisa Curry Salmon Slice.

 

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I may hate seafood, but this kitsch 80s beauty is one aquatic meal I can stomach. Be it the curry, the cheese, the pastry or the memory of drowning it in ketchup until I could stomach it at five years old, there is something about this meal that is soothing and delicious.

In that so bad it’s good kinda way – enjoy!

 

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Lisa Curry Salmon Slice
Serves: 6.

Ingredients
220g pink salmon, drained
1 small onion, finely chopped
½ cup mayonnaise
1 tablespoon chopped fresh chives
1 carrot, grated
1 tablespoon curry powder
½ cup cheddar cheese
2 sheets ready rolled puff pastry
1 egg, beaten

Method
Combine all ingredients, except pastry and egg, in large bowl and mix well.

Cut pastry sheets in half. Place 2 of the 4 halves on an oven tray. Place salmon mixture on pastry, leaving 2cm border. Fold remaining pastry in half lengthways. Cut through folded edge of pastry at an angle, at 1cm intervals, stopping 2cm in from the edge.

Brush edges of pastry on oven tray with egg, carefully unfold cut pastry, place over salmon filling. Press edges of pastry together with a fork. Brush top with remaining egg. Bake in moderate oven for about 25 minutes or until pastry is puffed and well browned.

Serve with steamed veggies … because that is better for you and Lisa wants you to remember that. Bless.

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Ang Leek and Asparagus Tarts

Oscar Gold, Oscar Gold MMXVI: Gold Interrupted

I am almost overwhelmed when it comes to talking about my beautiful, breathtaking and languid friendship with the gorgeous Ang Lee. He has brought me so much joy over the years – adapting books I love, casting men I love and having them flash their buns, which I love.

Ang Lee is both a pimp for my love of celluloid flesh and a saint, which is a stunning combination.

I first connected with the celebrated director while attending the Provincial Tainan First Senior High School where his father, our principal, made him act as my mentor to curb my shameful, wayward behaviour.

Ang was such a kind, gentle soul and I desperately wanted to avoid disappointing him, however me being me, I rubbed off on him and he failed his final exams and couldn’t progress to being a professor. Thankfully it led him to eventually being a director so, in a roundabout way, I am responsible for his lush films and lauded career.

You’re welcome.

We lost contact after his mandatory military service however reconnected through Em Thomp – my closest boozing bud – while he was making Sense and Sensibility and I became his most trusted advisor, leading to Bana buns in Hulk and Brokeback Mountain.

While it was very hard to be overlooked for the role of Ennis opposite J-Gyll, Ang was kind enough to introduce us on set – he hired me as the resident flannel expert – and we enjoyed a torrid love affair that I ran to the paps about, thus starting all of the Jake gay rumours.

No one was better to discuss this year’s Best Director crop than the two-time winner, so I whipped up my Ang Leek and Asparagus Tarts to fuel our moving discussion about the possibility of our dear friend George Miller finally getting recognised for his work after such a majestically eclectic filmography.

Dark horse pick goes to Adam McKay. I mean, he was robbed for the Anchorman movies.

 

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While asparagus pee is both a blessing (I’m special) and a curse (it is rank), these tarts are well worth it. The sweetness of the leek with the sharp goat’s cheese and earthy asparagus create a delicate little tart that packs as much of a punch as one of Ang’s films.

Enjoy!

 

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Ang Leek and Asparagus Tarts
Makes: 18.

Ingredients
2 sheets puff pastry, thawed
1 tablespoon butter
2 leeks, finely sliced
1 bunch asparagus
Sea salt
Freshly ground black pepper
3 eggs, lightly beaten
300ml cream
150g goat’s cheese

Method
Preheat the oven to 180°C.

Melt butter over low heat and saute the leeks until soft, and place into a large mixing bowl.

Trim the ends of the asparagus and cut into 5cm pieces and fry for two minutes on high heat in the same pan, until bright and just cooked. Add asparagus to the leeks and allow to cool.

Once cooled, add in the eggs and cream, season and stir to combine.

Place the puff pastry on a clean surface and cut both into a 3×3 grid, so that each sheet make nine squares. Roughly press each square of pastry into a muffin tin, to create a rustic looking case – I am too lazy to worry about it looking “nice,” as is Ang.

Pour the vegetable/custard mixture even amongst the 18 cases and crumble the goats cheese on top.

Whack in the oven and bake for 20 minutes or until set and golden. Remove from the oven and rest for about 20 minutes before inhaling.

Devour in a poignant fashion.

 

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Darnell HamilWonton

Main, Party Food, Side, Snack, Survivor: Kaôh Rōng

My poor, sweet Darnell – oh how my heart bleeds for you!

Despite what Fransesqua would have you believe, there is nothing worse than being the first boot. I mean, not only did we learn that the first cut is the deepest from my ex-lover Cat but in Survivor it also means that you don’t make the merge and NOBODY wants to date you if you don’t make the merge.

This may come as a surprise, but I am friends with – or at the very least a frenemy of – the entire cast of the current season, so witnessing one of my closest friends entering loser lodge on day three was always going to be tough. But Darnell? He is one of my top five BFFs in the cast!

We first connected a couple of years back when I was doing research for a script I was developing for a live action Postman Pat movie. I had some success with my early research while following Diane Ogden for six months, but Darnie was like a breath of fresh air after the horror that was the six hours I spent trundling about with Dan Foley.

The bond with Darnell was instant and while delivering the mail together over those few months, I learned that our friendship would always be there, neither snow nor rain nor heat nor gloom of night could get in the way.

He learned that shitting is natural and it is more than ok to do it right out the front of your house. I just didn’t think he would take my advice with him on the show and aqua dump just outside the shelter.

As you could see, Darnie was quite emotional and confused as to why they kept Bye (F)Alecia another week (I tried to save him with the worm but it didn’t work), but after a batch of my Darnell HamilWontons he was back to the upbeat guy I know, encouraging me to go for my dreams. I don’t know if he knew that my dream is to marry Probst though, in his defence – again Jeff, sorry for storming your tent, with my own pitched tent.

 

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Spicy, sweet and glorious – these wontons are calling to be devoured in their soft, pillowy homes. As aggressive as that description sounds. Darnell said his gut doesn’t lie … he just didn’t realise that it was saying the wontons were done and to come drown your sorrows with me, not to shit out the front.

Enjoy!

 

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Darnell HamilWonton
Makes: 60.

Ingredients
500g chicken mince
6 shiitake mushrooms, finely chopped
5 shallots, finely chopped
2 garlic cloves, crushed
1 tbsp grated ginger
¼ cup coriander, finely chopped
1 tsp Chinese five-spice
1 tbsp soy sauce
1 tsp fish sauce
1 tsp honey
60 round wonton wrappers

Method
Now listen carefully because this is pretty complex. You ready?

Place everything but the wonton wrappers in a large bowl, mixing well to combine.

Place the wonton wrappers on a clean surface, keeping covered with a damp cloth to avoid them drying out and going as crusty as the Brains think Debbie and Joe are. Working one at a time, place about a teaspoon of the filling in the centre of each wrapper.

Slightly wet the edges, pull the edges in to create a coin purse or meat filled sack (honestly I tried to avoid that being dirty but couldn’t) and twist the around to seal at the top. Place on a lined plate or tray while you repeat the process until you run out of meat, or wrappers.

When you’re ready to cook, place a large pan/pot filled without about an inch of water over high heat and bring to the boil. While heating, line a steamer (bamboo or metal) with baking paper. When the water is ready, place the steamer in the pot and fill with about 8-10 dumplings, depending on the size of the steamer. Cover with a lid and steam for about 8 minutes or until cooked through.

Serve with sriracha, soy, hoisin or sweet chilli and let the pain of following in Diane Ogden’s footsteps and being the first boot disappear.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Beef and Keith N’Ale Pie

Main, Party Food, Pie, Snack, Survivor: Cambodia - Second Chance

I was very sad to see Keith fall short of victory on Second Chances. As the affable, capable bloke that he is, he deserved to go far.

Ben and I first met Keith when we were scouting for the 1997 Shreveport Fireman’s Calendar. Obviously by scouting, I mean sneaking into the screening room and yelling smutty comments at some of the nation’s finest. I was mid disgusting sexual innuendo when in strolled a bastion of manliness and might – the glorious Keith Nale. I was so desperate to get Keith’s attention I made sure I wasn’t just looking hot that day, I was literally smokin’.

While setting myself on fire to get Keith’s attention was not my finest idea in hindsight, noble Keith rushed to the rescue and quickly put me out. A beautiful friendship, sadly non-sexual, has endured since that fateful day.

Now that Keith is back at Ponderosa, we are going to turn the heat up in the kitchen and cook something worthy of our old friend.

 

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The Beef and Keith N’Ale Pie literally has a heart of sweet, sweet bacon – dreamy and delicious, just like this fine man.

 

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Beef and Keith N’Ale Pie
Serves: 4

Ingredients
700g diced topside steak
4 tbsp plain flour
250ml dark ale
4 tbsp tomato paste
1 can diced tomatoes
4 cloves garlic, crushed
2 small chillies, finely chopped
1.5 cups beef stock
1 brown onion
2 carrots
2 celery stalks
4 rashers streaky bacon
1 sheet puff pastry, thawed
1 beaten egg for pastry wash
Salt and pepper, to taste

Method
Finely chop the onion, carrots, celery and bacon. In a large saute pan, heat some oil and cook the chopped ingredients until starting to soften. Remove from heat.

Coat diced beef in flour and then brown in oiled saute pan in batches. Return all beef and vegetable/bacon mix to pan. Add garlic, chillies, tomato paste, canned tomatoes, stock and beer and simmer for 10 minutes. Pour into a pie dish and cover tightly with foil.

Preheat oven to 150°C. Bake for 90 minutes or until beef is tender and sauce is significantly reduced. Cover with thawed pastry and brush with beaten egg. Bake for additional 30 minutes until golden and puffed.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Nicki Spinaj and Cheese Triangles

Main, Party Food, Side, Snack

Like us, our close friend Nicki was always destined for fame and I would argue, that is what first drew us together at the anger management facility.

While we have a strong friendship with Nickers’, based on trust, respect and non-physical rage, there have been notable feuds in our past. I mean, who can tolerate Sophia-Grace and Woesie. Eye-roll emoji.

Despite questionable taste in hangers-on like them, I guess we are proof that sometimes they can turn out alright, and knowing that, always helps bring us back together.

After leaving the facility – thanks to Nickers’ glowing recommendation – we convinced her that her talents were wasted helping people and that she needed to do something truly meaningful like rapping and feuding with Mariah.

(The only good thing Mariah can do is a Christmas album, let’s be honest).

Nek minute, Nicki was flying high like a starship and became a global sensation with us by her side to help her scheme, feud and throw some glorious side eye. Fun fact, the what’s good phrase is Annelie’s go to throwdown line if I eat the last piece of cake.

Such a spicy, exciting bond can only be summed up by one thing – our Nicki Spinaj and Cheese triangles.

 

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Cheese is literally the best thing to ever happen to the planet (aside from us and wine) and well, any receptacle that helps get hot, gooey cheese from a plate to my mouth is a win. Throw in the freshness of spinach and dill and you’ve got a heavenly, creamy-sharp orgy happening in your mouth.

Enjoy!

 

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Nicki Spinaj and Cheese Triangles
Makes: 24.

Ingredients
375g frozen spinach, thawed
125g Greek feta, crumbled
125g ricotta, crumbled
1 tablespoon dill, chopped
2 eggs, lightly beaten
salt and pepper, to taste
375g pack filo pastry
oil, for brushing

Method
Preheat oven to 180°C.

Drain all of liquid from the spinach and mix in a medium bowl with the feta, ricotta, dill, eggs, salt and pepper, until combined.

Brush oil between three layers of pastry and place on top of each other. Cut pastry into three long strips.

Place about a tablespoon of the mixture in a corner of each strip. Fold diagonally to form a triangle and then repeat with remaining filo and spinach mixture until all used up.

Place parcels (join-side down) on a baking tray and brush with oil, and bake for 15 to 18 minutes until crisp.

Serve with sweet chili, a spicy tomato sauce or aioli. Or by themselves.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Lisa Vanderpumpkin Pie

Dessert

Thanksgiving is such an appropriate time to catch up with Lisa as without her, Annelie and I would already have a Catch Me If You Can/Bonnie and Clyde-esque Lifetime TV movie made about us.

We aren’t proud of our scamming days or that we lied to Lisa about it while living in her mansion, but we are thankful that Lisa is kind enough to give us a second chance (amirite Brandi)?

Lisa and Giggy pulled up in the Bentley yesterday afternoon for a spot of tea and unlike most of the tea parties she goes to in Beverly Hills, this one didn’t end up in a brawl.

We sat down to a seasonally appropriate Lisa Vanderpumpkin Pie and talked about our resurgent fame, her relationship with Kyle and why we are so thankful that we have each other in our lives.

 

Lisa Vanderpumpkin Pie

 

The filling was all at once delicate and robust with a hint of spice on a glitzed up version of Jamie Oliver’s shortcrust pastry, with maple and pecan.

Lisa quoted her friend and party planner, Kevin Lee, to describe the pie saying it was, “Better than Beverly Hills darling, shi shi shi.”

 

Lisa Vanderpumpkin Pie 2

 

Lisa Vanderpumpkin Pie
Serves 12 people…or the three of us

Ingredients
Pastry
250g plain flour, plus more for dusting
50g icing sugar
125g unsalted butter, cubed
1 egg, beaten
1 tbsp maple syrup
50g pecans, crushed/bltized/pulverised etc.

Filling
½ butternut pumpkin, deseeded and diced (roughly 500g pumpkin)
500ml milk
200g raw caster sugar
1 vanilla pod, halved and deseeded
¼ tsp nutmeg
½ tsp cinnamon
2 eggs

Method
Pastry
Sieve flour and icing sugar into a large bowl. Using hands, work the butter into the flour and sugar until the mixture resembles wet sand. Mix through maple and pecan, add eggs and work together until it forms a ball. If the dough seems too wet, add more flour until it is at the desired consistency. Don’t overwork the flour otherwise it won’t be short, as the name demands.

Pat dough-ball into a disc, wrap in cling-wrap and place in the fridge to rest for 30 minutes.

Dust a surface and a rolling-pin with flour and roll out the pastry until it is 5mm thick. Roll the pastry over the rolling pin, then unroll it into a 25cm loose-bottom tart tin (I’d go non-stick but I am crazy lazy) and push it into the sides.

Trim off any excess dough and prick the base with a fork, cover with cling-wrap and place in the freezer to set for 30-ish minutes.

Pre-heat oven to 180C.

Filling
Place pumpkin, milk, sugar, nutmeg, cinnamon, vanilla pod and seeds into a medium saucepan, over medium heat. Keep stirring until it comes to the boil, then reduce heat to low and simmer for 15 minutes stirring occasionally. Cook for a further 15 minutes, or until pumpkin is soft/tender/flaccid.

Remove from heat, discard the pod and blitz with a stick blender until smooth. Leave aside to cool with the lid on.

Baking
While pumpkin mixture is cooling, remove pastry from freezer and line with baking paper and blind bake with baking weights/beans/rice for 10 minutes. Remove from oven, remove baking paper and weights and return to oven for further 10 minutes.

Reduce heat to 160C.

Beat the eggs for the filling (you thought we forgot, right?) and whisk through the cooled pumpkin mixture. Pour the mixture into the pastry case and bake for the 30 minutes or until it is set with a slight wobble.

Leave to cool and then serve with a sprinkle of icing sugar and fresh vanilla ice cream.