Preparation:

Preheat the oven to 200°C

Cut the butternut in half lengthwise, remove the seeds with a spoon, then make a few grid-like incisions in the flesh.

Cook for about 1 hour. Check with the tip of a knife that the flesh is melting at the end of cooking. Remove from oven and set aside.

(You can skip this step if you use pumpkin puree).

Prepare the dough. In a bowl or in the bowl of a food processor, pour the flour and add the salt, the diced margarine and half the water.

(You can use 200 g of T55 flour with 50 g of T11O flour for a more rustic look or only T55/T65 flour)

Mix and add the rest of the water gradually, the quantity may vary depending on the type of flour. Stop when you obtain a homogeneous dough.

Roll out the dough evenly and line a 24 cm circle or pie pan.

Prick the dough with a fork and set aside in a cool place.

Once slightly cooled, remove the skin from the butternut and collect the flesh in a chicken dish.

Mash the flesh with a fork or potato masher. Add the soy cream and soy sauce. Mix once, then gradually add the cornstarch. Then add all the spices.

Preheat oven to 180°C.

Pour this purée on your pastry. Smooth it out and place your halved chestnuts and cranberries on top, pressing them in slightly. Cut half or a third of the Petit Alba into cubes and do the same.

With the remaining dough, you can decorate the pie or make a small turnover filled with a piece of Petit Alba or Petit Frais with garlic and a chestnut.

This recipe is also adaptable in pie.

Bake for 50 min to 1 hour, the pastry should be cooked through and golden brown. Serve warm and enjoy 😊

For a shiny look, brush a little olive oil on top.