Butternut Squash and Wensleydale Pie

Butternut Squash and Wensleydale PieIt is a beautiful sunny day here on Orkney, I can see the sea from my kitchen, living room and bedroom, it’s not a bad life here! Summer is just starting to peek its head round the corner which is fantastic. It is nice to be able to spend time thinking what to cook and what I am going to do with my house, rather than throwing a meal together at the last minute and hoping that it will fill a hole rather than enjoying cooking and eating it.
Today I am getting some inspiration from Nigel slater, in one of this programmes he made what looked like a wonderful butternut squash pie however I have put my twist on it, so really the only ingredients that are the same are the pastry and the butternut squash. It is really a last day of the shopping week and all I have in is a butternut squash, onion and Wensleydale cheese so I thought I would try to incorporate it into one meal before I do my weekly shop tomorrow and I had the time rather than the usual roasted butternut squash with pasta I thought I would make some pastry and turn it into a pie. If I had had goats cheese in I think that would have worked wonderfully too. I like the background heat from the chilli but it isn’t overpowering. And yes I eat pies with salad not mash and peas, it’s my quirk.

Pies before the lidsJust out of the ovenThe finished pie!My boyfriend has just gone back offshore again but I think I will start planning some wonderful things to make for him when he comes home again, I think some homemade ravioli will be in the menu one night and butter sable biscuits as he hasn’t tried them yet.

Butternut squash and Wensleydale Pie
Ingredients

  • 1 butternut squash
  • 1 onion
  • 3 cloves garlic
  • 75g Wensleydale cheese
  • Cayenne pepper
  • Thyme
  • Salt and pepper

For the pastry

  • 4oz butter
  • 8oz self raising flour
  • Water

Glaze

  • Egg wash

Method

  1. Cut the butternut squash into cubes, chop the onion into 8ths and put in a baking tray with the garlic, thyme, cayenne pepper, salt and pepper and olive oil for 45 minutes at 200C.
  2. Cut the Wensleydale into cubes and mix into the butternut squash and remove the garlic.
  3. For the pastry put the butter and flour into a food processor, gently mix until a fine breadcrumb texture, slowly add the water until it comes together.
  4. Roll out the pastry to the size of your baking tin (I used two 16cm oblong pie dishes). Place the pastry in and then add the filling.
  5. Put the pastry lids on, crimp, make air holes then eggs wash.
  6. Bake in the oven at 190c for 30 minutes.

Enjoy! H x

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