Servings:
6
Prep time:
40
Cooking time:
60
INGREDIENTS
- - 500 g of pumpkin
- - 2 tablespoons honey
- - 2 eggs
- - 1 teaspoon of tahin
- - 1 pinch of salt
- - 1 pinch of cinnamon powder
- - 1 teaspoon of corn
- - 0.50 lemon zest
- - Sesame oil
- - 80 g of whole wheat flour
- - 50 g of white flour
- - 500 g of dried beans raw
INSTRUCTIONS
- Chop the pumpkin flesh. Brown it for 15-20 minutes in a little oil. Add half a cup of cold water.
- Blend all the ingredients with the Thain, honey, cinnamon, cornstarch and salt.
- Pour the mixture into a pan with high sides, and bring to a boil stirring constantly then remove from heat.
- Form a fountain with the flour, add one egg, 1 tablespoon of sesame oil and a pinch of lemon zest. Knead with a little water.
- Roll out the pastry 2 mm high in a pan of 24 cm. Cover with aluminum. Fill with beans and bake at 170 ° C for 15 minutes.
- Beat the other egg and add to the pumpkin mixture and pour it over the cooked pasta (eliminating aluminum and beans).
- Bake at 170 ° C for 30 minutes. Serve cold.
