Pumpkin and Bulgur Pie

Servings: 4-6
Preparation time: 1hour
Active time: 45min
Total time: 1h 45min

pie dough with crushed coriander (pat sablee),
150 g pumpkin
1/2 cup pounded wheat
2 shallots finely cut
1/3 cup raisins soaked in brandy
2/3 cup vegetable broth
3 tbsp mint
1 cup cilantro leaves
cilantro oil
juice of 1/2 a lemon
olive oil
salt & pepper

For the Sauce:
1 cup yogurt strained
1/2 garlic clove
2 tbs water
salt & pepper


Preheat oven at 200° C.

1. Sauté the shallots in a little olive oil, and then add the pumpkin, and the pounded wheat and cook for an extra minute.

2. Pour in the broth and raisins and cook until all the juices have almost evaporated.

3. Season with the sugar, salt and pepper and we fold in the mint.

4.  Cook the pies in small individual tartlets (6 cm in diameter)