As a request I put on a puff pastry lid, I'm a bit more partial to shortcrust pastry so my meat pie had that on top. I'll show the meat one and the cheese and ham pie in the next couple of posts.
For now here is the recipe for Squash and Mushroom Pie. It serves 4 with plenty of veggies and boiled spuds on the side but I made 2 pies and froze one for next week.
Ingredients
1 small peeled and chopped butternut squash
250g chestnut mushrooms -quarter
1 small leek - slice any way that works
4tbsp creme fraiche
black pepper
200ml veg stock (1 cube)
375g puff pastry
small knob of butter or splash of olive oil
1 egg for egg washing the top of the pie.
Oven 200 degrees centigrade.
Method
Melt the butter (or add olive oil) in a frying pan and add the leeks. Cook for a few minutes until softened. Throw in the mushrooms and cook for a few more minutes then add the butternut squash.
This can now be poured into either 2 small casserole dishes or 1 large dish.
Whilst these are cooling you can very quickly roll out the puff pastry from a pack. It's quicker and easier for those short on time to buy in a pack of pastry and cut off as much as you need. The rest can be frozen and thawed when needed.
On a clean top or wooden board dust with flour and roll out the pastry to about a pound coin thickness.
Beat 1 egg in a bowl and use your finger or pastry brush to rub around the rim of the dish, this will help keep the pastry in place.
Cut the pastry a little larger than you dishes and add over the top of the dish. Pinch the edge of the pastry all around the dish to help it grip and then brush the egg over the top of the pastry. This will give it a lovely shine and a bit of added taste.
I put 1 pie in the oven for 20 minutes until golden brown and the other I wrapped in cling film and put in the freezer.
Eaten with boiled potatoes and veg.
Enjoy.
Hi,
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