I'm quite pleased about this recipe for many, many reasons. It is first on the list of my must-make oven recipes, for one. It was delicious. I get to call it a cool name (my various substitutions and additions would lengthen the original title of Winter Squash and Caramelized Onion Biscuit Pie by quite a bit). And this marks my fiftieth post, which feels like some sort of anniversary worth celebrating.
The pie was brilliant, although slightly dry - I didn't have enough mayonnaise so that's probably why. Nor did we have a proper topping as I was too lazy to roll out the remaining dough because it meant getting not only my hands dirty (again) but getting the counter dirty as well. It took about an hour and a half from start to finish, although I was working at a leisurely pace.
Serves 2 hungry people, or 4 with a salad
1 small pumpkin
2 large sweet potatoes
7 rashers of bacon
1 teaspoon mustard
1 tablespoon brown sugar
2 cups flour
2 teaspoons baking powder
2 tablespoons vegetable oil
1 cup milk
1 tablespoon lemon vinegar
I halved the pumpkin and sweet potatoes, sprinkled salt, pepper and oil over the cut sides, and roasted them at 180 degrees (360 Fahrenheit) for thirty minutes. In the meantime I mixed the dough ingredients together and used half of them to line the bottom of a round dish. (If you're not stupid, you'll grease the dish first. I didn't, but it meant that we were rewarded with difficult-to-scrape-off delicious crispy bits.)
I made the mayonnaise mixture, which was fairly paltry as we had almost no mayonnaise left, by combining mayonnaise (probably about 2 teaspoons worth), 1 teaspoon mustard, a big squeeze of lemon juice and a couple of drops of lemon vinegar.
Sliced the onion and fried on the lowest possible heat for about ten minutes before adding the brown sugar and a squeeze of balsamic vinegar and stirring that through.
Removed the pumpkin and sweet potato from the oven and scooped the inside of 1 potato and half a pumpkin into the pie dish. Layered with three rashers of bacon, half of the caramelized onion, half of the mayonnaise mixture and a hefty sprinkling of oregano. Repeated, using the remaining pumpkin, sweet potato, bacon, onion and mayonnaise. Seasoned with salt and pepper as well as oregano.
Dolloped the remaining dough on top without bothering to roll it out - it was more like having (American) biscuits on top than a pie crust, although the dough spread and ended up covering most of the pie. Brushed the dough with one beaten egg and put in the oven at 200 degrees (390 Fahrenheit) for half an hour.