Kučanski Koščičjak

Kučanski Koščičjak (Croatian Pumpkin Pie)

A traditional savoury pie from the Kučan region of northern Croatia, filled with grated pumpkin, onion, and a little crackling, all bound together with eggs and sour cream in a yeasted shortcrust.

Prep

35 min

Cook

50 min

Total

85 min

Serves

6-8

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) plain wheat flour
• •250 g (8½ oz) full-fat fresh cheese (sirnica) or ricotta, traditionally domestic sirnica; ricotta is the closest substitute in a home kitchen
• •200 g (7 oz) lard or unsalted butter, cold and cubed, lard is most traditional
• •10 g (2 tsp) fine sea salt
• •1 g (¼ tsp) baking powder
• •60 ml (¼ cup) whole milk, cold, only as needed
• •800 g (1 lb 12 oz) fresh pumpkin, peeled and grated, use a pale, sweet winter pumpkin (e.g. Hokkaido or butternut); grate on the large holes
• •200 g (7 oz) onion, finely chopped
• •100 g (3½ oz) cracklings (čvarci), roughly chopped, optional but very traditional; if unavailable, use diced smoked bacon
• •40 ml (3 tbsp) lard or sunflower oil
• •1 tsp sweet paprika
• •1 tsp fine sea salt
• •freshly ground black pepper, ½
• •4 whole (4 large) eggs, for the filling
• •200 ml (¾ cup + 1 tbsp) sour cream (vrhnje)
• •1 tbsp lard or melted butter, to grease the baking tin

Steps

1. 1 Make the dough: in a large bowl rub the cold lard (or butter) into the flour, salt and baking powder until the mixture looks like coarse breadcrumbs. Crumble in the fresh cheese and bring together with just enough cold milk to form a soft, non-sticky dough. Knead briefly, wrap and rest in the fridge for 30 minutes.
2. 2 Meanwhile, prepare the filling: squeeze the grated pumpkin firmly in handfuls or in a clean tea towel to remove as much liquid as possible (this is essential to stop a soggy pie).
3. 3 Heat 40 ml lard or oil in a pan over medium heat. Soften the chopped onion for 5-6 minutes until translucent, sprinkle with the sweet paprika, stir once and immediately add the grated pumpkin and the cracklings (or smoked bacon). Cook, stirring, for 8-10 minutes until the pumpkin softens and the moisture mostly evaporates. Season with salt and pepper, then spread on a tray to cool to room temperature.
4. 4 Beat the 4 eggs with the sour cream and a small pinch of salt, then stir into the cooled pumpkin mixture.
5. 5 Grease a round baking tin (about 28 cm / 11 in) with lard or butter. Divide the rested dough roughly 2/3 to 1/3. Roll out the larger piece and line the tin, pressing it up the sides.
6. 6 Spread the pumpkin filling evenly over the base. Roll out the remaining dough and lay it over the top, pinching or crimping the edges to seal. Cut 2-3 small slits in the lid to let steam escape.
7. 7 Bake in a preheated oven at 200 °C (400 °F / Gas 6) for 45-50 minutes, until the crust is deep golden and the filling is set (a skewer inserted in the centre should come out hot and the egg should be fully cooked, no runniness). If the top browns too quickly, tent loosely with foil.
8. 8 Cool in the tin for at least 15 minutes before slicing. Kučanski Koščičjak is traditionally eaten warm or at room temperature, with a glass of young white wine or sour milk.