Butternut Squash And Goat’s Cheese Pies

butternut squash goats cheese pesto pies

I like the idea of winter, but am less than enamored with the reality. I like the idea of going for a dog walk on a crisp, frosty winter morning, until I get outside and my fingers go numb, my nose starts streaming and it hurts to breathe…I like the idea of snow (and do enjoy it for about an hour) but then it gets trodden into brown slush and the pavements turn into sheets of ice. The one instance in which the reality is as satisfying as the idea when it comes to winter, is the food and drink – mulled wine, gingerbread, stollen, mince pies, eggnog, christmas pudding, panettone, yule logs, crumble, christmas cake…and pies. There is something inherently comforting about wrapping food in pastry on a cold, miserable day.

butternut squash, red pepper goats cheese pies

These little roasted butternut squash and goats cheese pies are the perfect winter snack food -Buttery, flaky pastry filled with garlic and thyme roasted butternut squash, red onion and red pepper, soft, tangy goats cheese and red pesto. Heaven in a crust.

They are just the right size to eat with your hands as a snack, or they make an impressive vegetarian option for a main meal if served with sides.

roast pumpkin, red pepper, pesto goats cheese pie

These pies are very simple to make although they do take a while because the vegetables need to be roasted and cooled before you assemble and bake the pies. You can, however, roast the vegetables in advance and keep them in the fridge until needed – they need to be cold before filling the pies anyway; and the pastry can be made a day in advance, as that also needs to be cold.

pumpkin goats cheese pies

I made mine in 12cm round fluted tart tins, but you can use 10-15cm ones, 10cm tins will make about six very small pies, 12cm ones make five small and 15cm ones will make about four slightly larger ones. You can also make free-form pasties if you don’t have tins. Simply cut out circles of rolled out pastry, I usually use a small plate as a template, pile the filling on one half, leaving a border, egg wash all around the edge of the pastry then fold the uncovered side over the filling, press the edges together and crimp with your fingers or the tines of a fork to seal. And remember to cut a small hole in the top for the steam to escape.

roasted butternut goats cheese pies

Butternut Squash and Goat's Cheese Pies

You will need some 10-15cm round, fluted tart tins.

Ingredients:

Pastry:

  • 300g ( 2 + 2/3 cups) plain flour
  • 150g (2/3 cup) cold butter, cubed
  • 1tsp salt
  • 1/2 tsp paprika
  • 5-6 tbsp ice water

Filling:

  • 600g (21 oz) butternut squash, cubed
  • 1 small red onion, diced
  • 1 large red pepper, sliced into thin strips
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1/2 tsp dried thyme
  • salt and pepper
  • 125g (4.5 oz) goats cheese
  • 4-6 heaped tsp red pesto (I used roasted red pepper and ricotta pesto)
  • 1 beaten egg, to glaze

This recipe will make six pies using 10cm round tart tins, five with 12cm tins or four with 15cm tins. Alternatively, you can make free-form pasties.

For the pastry: sift the flour, salt and paprika together in a large bowl, add the butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs; alternatively, pulse in a food processor. Gradually add the ice water, a tablespoon at a time, until the mixture comes together and forms a soft dough. Wrap in clingfilm and refrigerate for at least half an hour.

Preheat the oven to 220°C/425°F/gas mark 7. Place the butternut squash cubes, diced red onion and red pepper  strips in a large roasting tray. Crush in the garlic, sprinkle over the thyme and some salt and pepper and drizzle over the olive oil, toss it all together then roast for 30-45 minutes, stirring occasionally, until the squash is tender, set aside to cool completely- do not fill the pies while the vegetables are still warm.

Take two-thirds of the pastry and divide into the same number of pieces as tart tins you are using, roll out each piece large enough to line a tin, line each one then trim off the excess pastry – I find that the easiest and neatest way to do this (if the tin has a sharp edge), is to roll over the top of the tin with a rolling pin. Add the trimmings to the remaining third of pastry. Divide the cooled roasted vegetables between the cases, dollop a spoonful of pesto on top of each and crumble over the goats cheese. Divide the remaining pastry into the same number of pieces as there are pies and roll each out into a circle, large enough to make lids for the pies. Brush the edge of the pies with beaten egg and place the pastry lids over the filling. Press the edges down well to seal and trim off the excess (with the sharp rimmed tart tins I just press the pastry with my finger on top of the rim to cut through it neatly). Make 3 small holes with the point of a knife in the top of each.

Place the pies in the fridge for at least fifteen minutes for the pastry to firm up. Meanwhile, heat the oven to 200°C/400°F/gas mark 6. Brush the pastry with beaten egg and bake for twenty minutes then turn the oven temperature down to 180°C/350°F/gas mark 4 and bake for a further twenty minutes until golden brown and crisp.

(Recipe adapted from http://www.bakingmad.com/butternut-and-goats-cheese-pies-recipe/)

I am sharing these with Showcase Your Talent Thursdays, Totally Talented Tuesdays, Create Link Inspire , Foodie Fridays and Fiesta Friday

#CookBlogShare

Tasty Tuesdays on HonestMum.com

Casa Costello

37 Comments on Butternut Squash And Goat’s Cheese Pies

  1. vegashungrygirl
    December 2, 2014 at 3:47 pm (2 years ago)

    These are so cute I love miniature food! Such a nice idea 😉

    Reply
  2. Amber
    December 2, 2014 at 4:08 pm (2 years ago)

    These sound great! I love anything I can wrap in puff pastry! Check out my fall inspired recipe for Curried Acorn Squash with Raisins and Tofu if you get a chance!

    Reply
  3. Ginger
    December 2, 2014 at 5:04 pm (2 years ago)

    They look absolutely amazing – I love the combination with the goats cheese! I’ll so have to give these a try 🙂

    Reply
  4. Becky
    December 2, 2014 at 8:29 pm (2 years ago)

    Wow, these look stunning, and really unusual- haven’t seen pies like these before, they look delicious! #tastytuesdays

    Reply
  5. Joanna @mumbalance
    December 2, 2014 at 10:47 pm (2 years ago)

    This sounds delicious 🙂 I’m a recent veggie and always on a hunt for new tasty recipes. This fits the bill perfectly as my new winter comfort food
    #tastytuesday

    Reply
    • Domestic Gothess
      December 3, 2014 at 9:36 am (2 years ago)

      Thank you! I don’t think there is any winter comfort food better than pie!

      Reply
  6. Misplaced Brit (@Misplaced_Brit)
    December 2, 2014 at 11:07 pm (2 years ago)

    Sounds absolutely delicious! I love all of those ingredients! …Perfect for me, though I think I’ve given my kids so much butternut squash lately, they’d only complain! …All the more for me – AND leftovers 🙂

    Reply
    • Domestic Gothess
      December 3, 2014 at 9:41 am (2 years ago)

      I think I would happily eat butternut squash every day, I love it!

      Reply
  7. The Free From Fairy
    December 3, 2014 at 2:33 pm (2 years ago)

    They look absolutely delicious! I could eat a pie like that right now!!!

    Reply
    • Domestic Gothess
      December 3, 2014 at 5:23 pm (2 years ago)

      Thank you! Unfortunately I have eaten all of them…myself…

      Reply
  8. Sarah James
    December 4, 2014 at 5:34 pm (2 years ago)

    They look delicious, I’m always looking for more butternut squash recipes. #BakeOfTheWeek

    Reply
    • Domestic Gothess
      December 4, 2014 at 6:44 pm (2 years ago)

      Thank you 🙂 it’s my favourite vegetable…I probably use it too much!

      Reply
  9. lucyparissi
    December 5, 2014 at 11:53 am (2 years ago)

    Gorgeous looking pies – and I love the ingredients. I am mildly addicted to butternut squash! Thanks for linking to #CookBlogShare

    Reply
    • Domestic Gothess
      December 5, 2014 at 5:57 pm (2 years ago)

      Thank you 🙂 I love butternut squash but I cook with it so often that I think my fiance is a little sick of it…

      Reply
  10. Julie is HostessAtHeart
    December 5, 2014 at 1:57 pm (2 years ago)

    I’m with you on the cold winter thing. I think I would like looking at it on a post card from Florida 🙂 . I just love the way your pies had perfect domes and were so gorgeously browned.

    Reply
    • Domestic Gothess
      December 5, 2014 at 6:05 pm (2 years ago)

      Yep that sounds good to me! My fiance wants to move to Canada…I said no. I can’t cope with the cold in England!

      Reply
  11. Kirsty Hijacked By Twins
    December 5, 2014 at 3:24 pm (2 years ago)

    These look delicious, I love the combination of butternut squash and goats cheese x #TastyTuesdays

    Reply
    • Domestic Gothess
      December 5, 2014 at 6:06 pm (2 years ago)

      Thank you! 🙂 I could eat butternut squash every day…and goats cheese is my favourite!

      Reply
  12. skd
    December 5, 2014 at 5:39 pm (2 years ago)

    I love the dome on the tart. looks so promising and inviting 😀

    Reply
  13. chefjulianna
    December 5, 2014 at 6:42 pm (2 years ago)

    Wow, I am literally drooling over these! 😀

    Reply
  14. MB @ Bourbon and Brown Sugar
    December 5, 2014 at 8:02 pm (2 years ago)

    Oh my goodness… these look absolutely perfect for a cold winter’s day! Butternut squash and goat cheese are two of my favorite things! Thank you so much for bringing them to Fiesta Friday 🙂

    Reply
  15. Giramuk's Kitchen
    December 5, 2014 at 10:53 pm (2 years ago)

    This sounds and looks amazing!! I love pies of any kind and with Goat Cheese? That’s even better! Yum!

    Reply
  16. Aruna Panangipally
    December 6, 2014 at 1:01 pm (2 years ago)

    If I made such perfect looking pies, I would never cut into them. I love that you have used paprika in the pie crust and the filling looks so so tempting. Happy Fiesta Friday 🙂

    Reply
    • Domestic Gothess
      December 6, 2014 at 2:38 pm (2 years ago)

      I was quite reluctant to cut in to it! They are too yummy to not eat though! Happy FF 🙂

      Reply
  17. HonestMum (@HonestMummy)
    December 7, 2014 at 6:23 pm (2 years ago)

    They look beautiful, utterly perfect! Thanks for linking up to #tastytuesdays x

    Reply
  18. Michelle @ Giraffes Can Bake
    December 7, 2014 at 7:17 pm (2 years ago)

    I agree with you about winter, the thought of it is so lovely and magical but the reality is usually quite miserable! Apart from the food, you can’t beat winter food and flavours!
    These little pies are so gorgeous, and I bet they taste even better. I love the flavours you have in them too, amazing.

    So glad you brought them along to Fiesta Friday 🙂

    Reply
    • hannahhossack
      December 9, 2014 at 6:26 pm (2 years ago)

      Thanks Michelle 🙂

      Reply
  19. Helen at Casa Costello
    December 18, 2014 at 11:54 am (2 years ago)

    Amazing pastry on show here! I love the idea of these pies – will have to try minus the goat’s cheese for me. Completely with you on the idea of winter being better than the reality of snotty noses. Thanks so much for joining in with #Bakeoftheweek New linky open later

    Reply
  20. plasterer bristol
    May 26, 2015 at 7:00 am (2 years ago)

    This sounds lovely. Going to give this a go. thanks for sharing this recipe.

    Simon

    Reply
    • hannahhossack
      May 27, 2015 at 6:21 pm (2 years ago)

      Thank you, hope you like them!

      Reply

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