Ingredients:

For pastry:
  • 400g plain flour
  • 100 ml butter
  • 150/200 ml cold water
For the filling:
  • 2 tbs olive oil
  • 700g pumpkin, thinly sliced
  • 3 potatoes, peeled and very thinly sliced
  • 2 tbs long grain rice
  • 4 eggs, lightly beaten
  • Salt and freshly ground pepper to taste

Method:

Sift flour, add butter and rub into the flour until mixture resembles breadcrumbs. And then add cold water and mix into a not too soft or too dry dough. Knead the pastry for around 4 minutes until smooth and elastic. Wrap pastry and leave to rest for 30 minutes.

Grease an ovenproof dish with butter and lightly dust with flour.

Roll out the pastry and cover the base and sides of the dish. Reserve remaining pastry to cover the pie.
Arrange the potatoes over the pastry and season with salt and pepper.place pumpkin over and drizzle with olive oil. Season. Sprinkle rice over the pumpkin and pour over the beaten eggs. Cover pie with remaining pastry, cut any extra pastry and seal the edges. Puncture the surface of the pie and bake in a moderate to hot oven for 45 minutes. Before serving let the pie rest for 5 minutes.

Sift flour, add butter and rub into the flour until mixture resembles breadcrumbs. And then add cold water and mix into a not too soft or too dry dough. Knead the pastry for around 4 minutes until smooth and elastic. Wrap pastry and leave to rest for 30 minutes.