Butternut and goats cheese pies - recipe

Butternut and goats cheese pies

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For the pastry

For the filling

For the glaze

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  1. 1

    Heat the oven to 200°C (fan 170°C, gas mark 5).

  2. 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. 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. 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. 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. 6

    Increase the oven temperature to 220°C (fan 200°C, gas mark 6).

  7. 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. 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. 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. 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

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