Marjo, good tutorials: how to make a winter pie?

In the editorial office of ELLE à table, when we need advice on a recipe or a trick, it’s always Marjolaine – Marjo for short – who we call.

For her, cooking is a moment of joy and sharing, never a source of stress. As a result, she is always available to explain a slightly technical gesture or discuss a little-known ingredient. From now on, she will guide you to easily achieve the sweet or savory creations that are creating a buzz among chefs or on the networks.

Pie & company

In France, we like to get our hands dirty, then use it in various recipes. If meat is essential in the pâté en croute (and the legendary Belle Aurore pillow) or even in the savory pithiviers, vegetables also invite themselves to the party. During this winter period, I offer you this comforting pie made with pumpkin, duck confit and prunes. And for the decoration, as usual, let the artist in you speak… This recipe may impress, but it’s more time-consuming than difficult to make, I promise!

My little extra tips

> Like me, prefer pumpkin because you don’t need to peel it, which saves a lot of time.

> For a uniform result, puree the pumpkin, but you can also cut it into pieces.

> To make your life easier, spread the dough between two sheets of baking paper.

> In this recipe, only the puree is seasoned. The duck confit is already ready when it is cooked, and the prunes provide the right amount of sugar.

> Before putting the pie in the oven, pierce it in several inconspicuous places, next to or under a leaf, for example, so that the steam that will form inside can escape.

Ingredients

Preparation: 1 hour
Cooking: 1h45

For 8 people

1 mold of 24 cm in diameter

For the dough
250g of flour
1 C. teaspoon of allspice
1/2 tsp. teaspoon of fleur de sel
250 g cold semi-salted butter
4 tbsp. tbsp iced water

For the mash
2 cloves garlic
2 tbsp. tablespoon of olive oil
1 C. teaspoon of allspice
1 pumpkin
2 tbsp. tablespoon duck fat

For garnish
4 legs of duck confit
160 g pitted prunes

For gilding
2 tbsp. tablespoon of milk

Step 1

Prepare the dough: in the bowl of a food processor, pour the flour, spices, fleur de sel and diced butter.

2nd step

Knead and add water gradually until you obtain a homogeneous mixture.

Dough

Step 3

Wrap the dough, flatten it slightly and refrigerate for 1 hour.

Step 5

Preheat the oven to 180°/th. 6.
For the puree, peel and grate the garlic. Mix it with the oil and spices.

Step 6

Open the pumpkin, remove the seeds, cut it into sections. Brush them with the garlic and spicy oil. Salt, pepper. Bake for 50 minutes in the oven preheated to 180°C. Mix the pumpkin with the duck fat. Taste, adjust with salt, pepper and allspice. Weigh out approximately 750 g of puree for the pie.
Remove the skin, bones and as much of the duck fat as possible. Shred the meat. Keep 500 g. Slice the prunes.

Step 7

Take the dough out of the refrigerator. Spread a little more than half between two sheets of baking paper to a medium thickness and line the mold.

Step 8

Spread the puree over the dough.

Step 9

Add the duck.

Step 10

Then the prunes.

Step 11

Spread the remaining dough into a circle. Place it on the mold, seal the edges by pinching hard with your fingers. Cut off the excess. Reserve in the fridge.