Rustic Pangasius pie, pumpkin and goat cheese

Steps to follow

• STEP 01

  Preheat oven to 380F, 180C or Thermostat 6.

• STEP 02

  In a salad bowl, combine flour, butter and a pinch of salt. Add a drizzle of water so that the whole gives a nice Paton. If necessary, add water if the dough does not agglomerate. Or flour if the dough is sticky. Keep covered in the bowl under a towel in the fridge for 10 minutes

• STEP 03

  Roll the dough between 2 sheets of parchment paper in a round shape.

• STEP 04

  Remove the top parchment paper, and spread the pumpkin can in the center, leaving a 5 cm edge all around the dough.

• STEP 05

  Pat the fish dry with paper towels. Cut the fillets into 5cm pieces long. Place on pumpkin.

• STEP 06

  Make small piles of goat cheese between the Pangasius pieces.

• STEP 07

  Sprinkle with Zaatar. Zaatar is usually salted. But in case of use of other herb or seasoning, remember to season with salt and pepper.

• STEP 08

  Fold the 5 cm edge of the pastry over itself

• STEP 09

  Bake for 35 to 45 min until the goat and crust are golden brown.

• STEP 010

  Enjoy immediately with a nice salad.