Butternut Squash and Apple Pies
Serves
2
·
135
mins
·
Advanced
Ingredients
- 1 butternut squash (or other type)
- 1 cooking apple
- 1 tsp cinnamon
- 1 tsp sumac
- Salt and pepper
- Olive oil
- 1 tsp dijon mustard
An autumnal veggie pie with a straightforward suet pastry, perfect weekend cooking when the weather’s keeping you inside. Enjoy as an alternative to a Sunday roast with loads of gravy, mashed potatoes and some sautéed leafy greens on the side.
Method
- Preheat the oven to 180℃ while you chop the squash in half. Remove the seeds, and cut into 1cm cubes. Add to a roasting tray and toss in olive oil, salt and pepper and place in the preheated oven for around 35 minutes or until it starts to go golden.
- While the squash is cooking, make the pastry by mixing together the dry ingredients and slowly add the water whilst mixing with your hands. If the mixture becomes too wet, add a little flour. Knead for a couple of minutes, the dough should be smooth to the touch
- and easy to roll out. Leave to rest while you finish the filling.
- Chop the cooking apple into 1cm cubes. When squash has gained some golden colour (after roughly 35 minutes), add the apples to the same tray along with the cinnamon and sumac. Toss and place back in the oven for another 15 minutes, or until the apples have softened and also gained some colour.
- Remove from the oven and put the squash and apple into a bowl, stir in the mustard, season to taste and mash slightly before allowing to cool.
- To make the pies, roll out the pastry until it’s 1cm thick before cutting into four 10 cm discs. Spoon half of the mixture onto 1 disk, and the other half onto another. Cover each with the remaining pastry disks and crimp around the edges to seal them. Brush the pies with milk and season them with salt and pepper.
- Place the pies onto a baking tray dusted with flour or a little cornmeal, and bake at 180℃ for 40 minutes, or until golden.
Share
Last updated:
22
May
2024
Ingredients
- 1 butternut squash (or other type)
- 1 cooking apple
- 1 tsp cinnamon
- 1 tsp sumac
- Salt and pepper
- Olive oil
- 1 tsp dijon mustard
An autumnal veggie pie with a straightforward suet pastry, perfect weekend cooking when the weather’s keeping you inside. Enjoy as an alternative to a Sunday roast with loads of gravy, mashed potatoes and some sautéed leafy greens on the side.
Method
- Preheat the oven to 180℃ while you chop the squash in half. Remove the seeds, and cut into 1cm cubes. Add to a roasting tray and toss in olive oil, salt and pepper and place in the preheated oven for around 35 minutes or until it starts to go golden.
- While the squash is cooking, make the pastry by mixing together the dry ingredients and slowly add the water whilst mixing with your hands. If the mixture becomes too wet, add a little flour. Knead for a couple of minutes, the dough should be smooth to the touch
- and easy to roll out. Leave to rest while you finish the filling.
- Chop the cooking apple into 1cm cubes. When squash has gained some golden colour (after roughly 35 minutes), add the apples to the same tray along with the cinnamon and sumac. Toss and place back in the oven for another 15 minutes, or until the apples have softened and also gained some colour.
- Remove from the oven and put the squash and apple into a bowl, stir in the mustard, season to taste and mash slightly before allowing to cool.
- To make the pies, roll out the pastry until it’s 1cm thick before cutting into four 10 cm discs. Spoon half of the mixture onto 1 disk, and the other half onto another. Cover each with the remaining pastry disks and crimp around the edges to seal them. Brush the pies with milk and season them with salt and pepper.
- Place the pies onto a baking tray dusted with flour or a little cornmeal, and bake at 180℃ for 40 minutes, or until golden.
Share
Last updated:
22
May
2024
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