Christmas is definitely coming and I thought that this year I’d try and make it simple, economical and quick to put together. Time is too short to spend hours in the kitchen…
… well I think so anyway 🙂 ?
Here’s a hearty pie that looks great, is very easy to put together and goes a long way. Delicious hot and cold … no expensive or hard to find ingredients … and can be made in advance in less than an hour …. chilled overnight…. and takes 30-40 mins. to bake.
I really wanted to take some of the fuss out of Christmas this time … but check out my seasonal archives in the footer if you’re looking for something more adventurous.
Half way through I had another idea, to adapt a couple of the ingredients in this easy recipe …. which I’ll explain later on.
Hope you enjoy!
Butternut and Mushroom Pie
Ingredients and prep:
- 1 small Butternut Winter Squash : peeled, de-seeded and sliced and diced into cubes approx. 1cm. square.
- 250 gms. mushrooms. I used chestnut mushrooms. Slice and chop into chunks approximately 0.5cm. square.
- 1 medium onion approx. 120gms. : peeled and diced fairly finely.
- 400gms. pre-cooked/tinned chickpeas.
- 50 gms. dried cranberries.
- 3 large garlic cloves: peeled and crushed.
- 1 good tsp. salt.
- 1 scant tsp. coarse ground black pepper.
- 2 tbs. dried mixed herbs: e.g. Sage, Thyme, Parsley, Tarragon.
- 40gms. Tomato Puree.
- 50ml. water.
- 2 tbs. olive oil.
- 1 500gm. block of shop-bought puff pastry (defrosted – keep chilled until ready to use).
- 4 tbs. olive oil + 3 tbs. non-dairy milk : mixed together for basting the pie.
As I mentioned at the beginning of the post…. while I was making this pie, I had an idea to adapt the ingredients:
Firstly, instead of the cranberries: peel, core and finely dice a large eating apple. Add at the same point in the recipe as the cranberries.
Secondly, don’t use the chickpeas, and instead, take a small cauliflower: wash and cut into small bite-sized florets … removing most of the stalk and add the florets at the same time as the diced mushrooms.
- Take a large deep-sided pan and place on a medium heat.
- Add 2 tbs. olive oil to the pan.
- When the oil is hot, add the diced onion.
- Sauté for 2 mins.
- Add diced squash and sauté for 2 mins. Stir to combine.
- Cover with a tight fitting lid and reduce the heat to minimum.
- Leave to cook for 8 mins. until the squash has just begun to tenderise.
- Remove the lid, and raise the heat a little.
- Add diced mushrooms. Sauté for 2 mins. Stir regularly.
- Add crushed garlic, mixed herbs, salt and pepper.
- Stir to combine.
- Add chickpeas and dried cranberries. Stir to combine. Cook for 1 min.
- Add tomato puree and 50 ml. water (just enough to loosen the tomato puree).
- Stir carefully and thoroughly. Cook for 1 min.
- Remove the pan from the heat, and allow the mixture to cool down.
Meanwhile, prepare the pastry:
- Take a baking tray 25 cm x 35 cm. Lightly grease the surface and line with baking parchment, also lightly greased.
- Roll out the pastry into a rectangle 36cm. x 45 cm.
- Trim the edges and cut a square 35cm. x 35 cm. Save the rest of the pastry to use for decorations.
- Place the 35c. square of pastry so it sites diagonally over the tray ( see Pics.)
- Carefully pile the cooled butternut mixture into the middle of the square.
- Baste the edges of the pastry fairly liberally with the oil/milk mix.
- Fold up the four corners of the pastry so they meet in the middle: going the edges at each corner. (see pics.)
- Using your fingers, create a wavy decorative line along each side. (see Pics.)
- Baste the entire surface of the pie and then decorate using the remaining pastry. As you can see, I have gone for a rustic look! 🙂
- Cut a long thin strip of pastry, and wrap it around the four corners at the top of the pie: to hold it together. Gently make a hole in the top of the pie about 1 cm. wide, so the pie doesn’t burst its seams!
- Baste the decorations.
You can now chill the pie overnight.
- Pre-heat the oven to Gas Mk. 6 / 200C and bake the pie for 35-40 mins. until the crust is golden.
Serve immediately, with vegetables of your choice.
This pie does need a sauce… maybe spicy and fruity or hot and peppery.
Or how about a red wine gravy?
Peace and Goodwill to all.