Butternut and goats cheese pies - recipe
-
Prepare
-
Cook
-
Skill
Easy
Ingredients
For the pastry
- 250 g Plain white flour
- 75 g Butter (unsalted)
- 75 g Lard
- Paprika
- Salt
- 5 tsp Water cold
For the filling
- 500 g Butternut squash (peeled)
- 1 Red pepper
- 2 tbsp Olive oil
- 100 g Goats' cheese
- 4 tsp Red pesto
- 4 tbsp Parsley (finely chopped)
For the glaze
- 1 Egg(s) (free range) beaten
Find similar in:
-
1
Heat the oven to 200°C (fan 170°C, gas mark 5).
-
2
For the pastry, sift the flour and a pinch of salt and paprika into a large bowl. Rub in the butter and lard with your fingers to form breadcrumbs.
For this step you'll need:
- 250g Plain white flour
- pinch Salt
- pinch Paprika
- 75g Butter (unsalted)
- 75g Lard
-
3
Stir in 5-6 tsp of cold water, adding it gradually to make a soft dough. Wrap in clingfilm and chill in the fridge for at least 15 minutes.
For this step you'll need:
- 5tsp Water cold
-
4
Cut the butternut squash into 2cm chunks and place in a large roasting tin. Cut the red pepper into strips, discarding the seeds and core.
For this step you'll need:
- 500g Butternut squash (peeled)
- 1 Red pepper
-
5
Place in the roasting tin and drizzle with olive oil. Spread out in a single layer then roast for 30 minutes, stirring occasionally. Allow to cool before filling the pies.
For this step you'll need:
- 2 tbsp Olive oil
-
6
Increase the oven temperature to 220°C (fan 200°C, gas mark 6).
-
7
Cut the pastry into 6 equal pieces. Roll 4 pieces into circles large enough to line 4 individual 12 cm round, fluted flan tins. Line the tins with pastry, and trim off any excess.
-
8
Divide the cooled butternut squash and peppers between them. Add 1 tsp red pesto to each and sprinkle with parsley. Crumble the goats cheese and divide between the pies.
For this step you'll need:
- 4tsp Red pesto
- 100g Goats' cheese
-
9
Add pastry trimming to the remaining pastry, then cut into 4 and roll each into a circle, large enough to make lids for the pies. Dampen the edge of the pies and place the pastry lids over the filling. Press the edges down well and make 3 small holes with the point of a knife in each.
-
10
Beat the egg and brush over the pastry. Bake for 15 minutes, then reduce the oven temperature to 180°C (fan 160°C, gas mark 4) and cook for a further 15 minutes until golden brown and crisp.
For this step you'll need:
- 1 Egg(s) (free range) beaten