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Butternut squash and goats cheese pies

Course Main Course
Cuisine baking
Keyword pies
Servings 6 people
Author Domestic Gothess

Ingredients

Pastry:

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

Filling:

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

Instructions

  1. 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.

  2. 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.
  3. 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.
  4. 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.
  5. Divide the cooled roasted vegetables between the cases, dollop a spoonful of pesto on top of each and crumble over the goats cheese.
  6. 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.
  7. 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.
  8. 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.
  9. 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 Notes

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.