Cypriot Pumpkin and Bulgur Pie

Ingredients

 * pie dough with crushed coriander (pâte sablée)

Stuffing

 * 150 g pumpkin cut brunoise
 * ½ cup pounded wheat
 * 2 shallots finely cut
 * ⅓ cup raisins soaked in brandy
 * ⅔ cup vegetable broth
 * 3 tbsp mint julienned
 * 1 cup cilantro leaves
 * cilantro oil
 * juice of ½ a lemon
 * olive oil
 * sugar
 * salt and pepper

Sauce

 * 1 cup yogurt strained
 * ½ garlic clove
 * 2 tbs water
 * honey
 * salt and pepper

Stuffing

 * 1) To make the stuffing for the pie we sauté the shallots in a little olive oil, and then add the pumpkin, and the pounded wheat and cook for an extra minute.
 * 2) We pour in the broth and raisins and cook until all the juices have almost evaporated.
 * 3) We season with the sugar, salt and pepper and we fold in the mint.
 * 4) We cook the pies in small individual tartlets (6 cm in diameter).

Sauce

 * 1) For the sauce we run all the ingredients in the blender for two minutes and then strain.
 * 2) We make a salad with the cilantro leaves, which we dress with the lemon juice and olive oil, and serve it with the pie.
 * 3) The cilantro oil goes on the sauce.