Thursday, 29 September 2011

Butternut Squash, Mushroom & Leek Pie

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Like I mentioned last week I have been craving the comfort food that comes with Autumn. So when it came to planning meals for the week I knew I wanted to make some sort of pie. I decided on this combination because.. well they're a bunch of my favourite things and they sum up Autumn for me. We both ate this pie in record time and both have burnt tongues to tell the tale. This is definitely a recipe that is going in my favourites list and I can't wait to make and eat it again!

Serves 2 - This recipe can very easily be doubled/tripled etc.

You will need-

For the pastry
  • 1 1/4 cups plain flour
  • 1/2 tsp salt
  • 113g unsalted butter chilled and cut into cubes
  • 1/8 cup ice water
Start by mixing together the flour and salt and then add the butter. I did this in a mini food processor as it takes half the time of doing it by hand. If doing it by hand rub the butter and flour together between your fingers until its resembles sand. Alternatively if do it in a blender till you achieve the same consistency. Pour the butter and flour mixture in a bowl and then slowly add the water and mix with your hands until the dough forms a ball. It should hold together when you squeeze it. You may need a little less or a little more water so add it it bit by bit. Wrap the dough in clingfilm and place in the fridge for atleast an hour.

For the filling

  • 1 small or 1/2 large leek finely sliced
  • 2 cloves garlic finely sliced
  • Butter
  • 250g peeled and diced butternut squash (dice the rest up and freeze to use in other recipes)
  • 125g chesnut mushrooms thinly sliced
  • 100ml vegetable stock
  • 2tbsp creme fraiche

Preheat the oven to 200C. Heat a knob of butter in a saucepan on a medium low heat and cook the leek until it gets soft, around 5 minutes. Then add the mushrooms and cook for a further 5 minutes. Finally add the butternut squash and cook for a minute before pour the vegetable stock in. Place a lid on the pan and leave to simmer for 5 minutes.

After the 5 minutes have passed take mixture off the heat and then add the creme fraiche. Season to taste and then pour the mixture into your pie dish or dishes.

Roll the dough out onto a floured surface and then place on top of the dishes. (I also cut out a little steam hole). Pinch the dough around the edges to seal it and then bake in the oven for 30minutes or until the top is golden. I also served the pies with some mash to soak up some of the juicy gravy that was inside. But it would be perfectly fine on its own or with a crisp salad.

Don't burn your tongue!

Enjoy x

1 comment:

  1. i'm with you...come autumn you can usually find me in the kitchen.

    and i tend to gain a few extra pounds this time of year :/

    this dish looks fabulous!


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