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Butternut squash, spinach & goat's cheese pie

Adapted from

Makes 1 large pie (21cm) serving 4-6


For the pastry:
500g plain flour
pinch salt
200g Trex
cold water

For the filling:
2 tbsp oil
2 cloves garlic, chopped
1 onion, chopped
tin tomatoes (400g)
herbs/spices of your choice (I used rosemary with the squash and ras al hanout in the tomato sauce)
1 tsp sugar (if needed)
1 butternut squash, peeled and chopped
100g raw spinach, washed and roughly chopped
100g soft goats cheese

1 egg, beaten


For the pastry:
  1. In a large bowl combine the flour and salt.
  2. By hand, rub the fat in until the mixture resembles breadcrumbs.
  3. Add enough water to bring the mixture together into a dough. Knead briefly.
  4. Wrap in clingfilm and chill for a minimum of 2 hours. I often make my pastry the night before I want it and leave in the fridge overnight.

For the filling:
  1. Roast the squash with half the oil and herbs of your choice. Set aside to cool.
  2. Make the tomato sauce by frying the garlic and onion until soft, then adding the tomatoes and herbs/spices and simmering until reduced. You may need to add sugar if the tomatoes are tart.
  3. Grease your pie dish, and roll out half the pastry to cover the bottom.
  4. Layer the squash, spinach, tomato sauce, and goats cheese inside the pastry case.
  5. Brush the rim of the pastry with the beaten egg.
  6. Roll out the remaining pastry and top the pie. Use a form to seal the edges, brush with egg to glaze, and cut a small cross in the middle top to let the steam escape.
  7. Bake at gas 4 for 45 minutes.
We served ours with boiled potatoes and steamed cabbage. Yum!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Butternut squash, spinach & goat's cheese pie on plate with potatoes and cabbage