Butternut squash, spinach & goat's cheese pie
Adapted from http://uktv.co.uk/food/recipe/aid/598914
Makes 1 large pie (21cm) serving 4-6
Ingredients
Ingredients
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
Directions
Directions
For the pastry:
- In a large bowl combine the flour and salt.
- By hand, rub the fat in until the mixture resembles breadcrumbs.
- Add enough water to bring the mixture together into a dough. Knead briefly.
- 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:
- Roast the squash with half the oil and herbs of your choice. Set aside to cool.
- 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.
- Grease your pie dish, and roll out half the pastry to cover the bottom.
- Layer the squash, spinach, tomato sauce, and goats cheese inside the pastry case.
- Brush the rim of the pastry with the beaten egg.
- 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.
- 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 :)