Our roast butternut squash and red pepper pie is a little slice of late summer on a plate. Filled with beautifully sweet squash, chunky red peppers, onions, watercress and feta, it’s definitely a vegetarian pie to savour.
Totally scrumptious vegetarian pie.
- 1 small butternut squash - peeled and chopped into bitesized pieces
- 2 red peppers - chopped into bitesized pieces
- 1 onion - peeled and chopped into small wedges
- 3 cloves of garlic
- 2 tsp dried oregano
- 2 tsp dried basil
- salt & pepper
- 3 tbs olive oil
- 1 puff pastry sheet
- 3 handfuls of chopped watercress
- 150g feta cheese
- a sprinkling of freshly grated nutmeg
- 1 egg beaten
- 3 tsp poppy seeds
- Heat the oven to 200C. Put the squash, peppers, onion and garlic into a roasting tin, drizzle with the olive oil, sprinkle over the oregano, basil and season with salt and pepper. Toss everything together with your hands. Roast in the oven for 25 minutes. When it looks like this, remove and leave to chill.
- Once chilled it's time to start your pie. Put your pastry sheet onto a non-stick baking sheet and cut the pastry sheet with diagonal lines, so you can drape the edges over the filling - like this.
- Squeeze the garlic from it's peel and mix into the roast veggies. Then fill your pie, add the watercress, then roast vegetables, then feta, sprinkle over a little freshly grated nutmeg.
- Then brush the pastry with egg and fold over the fillings, tucking the ends of the pastry in.
- Brush the outside of the pie with egg and sprinkle over the poppy seeds.
- Bake in the oven for around 20 minutes until the pastry is puffy and golden.
make it your way…
- try different types of squash or even sweet potatoes.
- Try different types of cheese, this would be lovely made with blue cheese or a really strong cheddar.
- skip the watercress or switch for spinach.
- totally delicious laid back weekend lunch, serve with a salad or homemade slaw.
- for dinner with fries and corn cobs.
- take slices wrapped in paper, popped in lunch boxes.