I've got an idea...need input

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Joined May 26, 2014
I've had this idea rolling around in my head for a few weeks now, and I feel like I just need to get it out of my head.

Imagine this... A baby pumpkin, top removed, insides removed, and the whole thing is par roasted. Once roasted and cooled, it's stuffed with a "chicken pot pie" kind of mixture, and topped with either pierogie dough, or a plain pastry sheet. Bake it again to cook the pastry. Garnish with some fresh herbs and Austrian pumpkin seed oil. (I've got excess oil from a previous event).

So I'm looking at a chicken pot pie stuffed baby pumpkin...

Any thoughts?
 
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Yum. I like sage with butternut squash, so that would be the herb I would feature. You could also use puff pastry for an English meat pie kind of thing.
 
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I'd do puff pastry or a pie dough rather than pierogi dough, which is essentially a dumpling dough. I also wouldn't offer it as a dish now, but would wait until pumpkin or another hard squash is in season. Unless, of course, you are in the southern hemisphere, where squash is about to be at its peak, In the northern hemisphere we are just now adjusting to having green things show up in the markets and on the table and all that fall/winter stuff is the last thing we want to see on our plates.
 
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I'm planning on running it as a dinner special with rainbow chard and a root vegetable hash closer to thanksgiving. That is if I can make it work properly :)
 
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I seem to recall seeing something like this on Iron Chef, or Master Chef or some such.  The main problem was the pumpkin used was just too big.
 
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Sounds friggin amazing. Let us know how your trials come out. As stated I'd also stay away from the pierogi dough. Puff pastry would work well but I feel like it's super over used these days. A traditional pie dough or a south american beef fat dough real thin.
 
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I seem to recall seeing something like this on Iron Chef, or Master Chef or some such.  The main problem was the pumpkin used was just too big.
Yup the kind of pumpkin is very important.

I've used them to serve soup in.

The smaller pie pumpkins are just the right size.

I tried those really small ones that are the size of gourds, but they overcook quickly and the guys would handle them on the serving line only to have them fall apart in their hands.
 
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Why cut the top? You'll lose the surprise effect. And since you're hollowing them, what's the point of par roasting the baby pumpkin? All that will be left is a more or less thick skin that people won't probably eat. Also, Austrian pumpkin seed oil gives very dirty looking, green sticky stripes on your plates; it tastes good but looks awful.

I used these small round courgettes not too long ago and they are perfect for single portions and all kinds of stuffing. Made a stunning tasting sauce from the removed inside of the courgette. In this case, the courgettes were not par cooked but went in the oven with the stuffing and they came out perfectly done.

How about using these or your baby pumpkins, leaving the top on, but to add that pastry "crunch", why not add some puff pastry "grissini"? Easy to make and an instant hit!

 
   
 
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Just a thought or two...You could make and bake off puff pastry rounds to resemble 'pumpkin tops' complete with the little stems beforehand then fit or place them atop the baked pumpkins. Create lines on top with a paring knife and egg wash them. I would be tempted to add something to the egg wash such as annato or tumeric to add a depth of color. You could also par bake the said pumpkin tops then transfer them to the pumpkins and continue to bake til the puffing and browning are peak....to me there is nothing that says eat me like beautiful warm puffed pastry.

joey
 
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I used these small round courgettes not too long ago and they are perfect for single portions and all kinds of stuffing. Made a stunning tasting sauce from the removed inside of the courgette. In this case, the courgettes were not par cooked but went in the oven with the stuffing and they came out perfectly done.

Thanks for the input. It will probably be easier to get consistancy with the courgettes. Could you imagine having to prep 500 of those? I can picture the BEO now...preset salads and desserts...500 stuffed courgettes with creamy polenta, and vegetable medley...
 

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