I started by chopping up butternut squash into chunks and putting in a roasting tray with a good drizzle of oil. They roasted in the oven for 15 minutes.
I then added chopped leeks, a little more oil, and cooked for 20 more minutes. Once done, I put them in a bowl and left them to cool down completely.
I used a 500g block of Jus Rol shortcrust pastry for this pie. I also picked up a couple of the ready rolled puff pastry sheets as I like to make quick and simple tarts with them – they make a very tasty weeknight dinner.
Then I rolled out 350g of the pastry on some cling film.
I placed the pastry in a pie tin, and trimmed the edges, leaving a little overhang. I blind baked it for 15 minutes with baking beans, then a further 10 minutes without.
To the cooled squash and leek I added ricotta, parmesan, dried sage and nutmeg.
I filled the pastry base with the filling.
Then I rolled out the rest of the pastry and cut out strips, and made a lattice top by weaving them together.
I brushed all around the edge of the pastry with beaten egg, then put the lattice on top and trimmed the edges. I pressed the lattice down to the edge of the pie, then brushed more beaten egg all over the pastry top.
It baked it on 180C/350F/Gas Mark 4 for about 35 minutes until it was golden brown. This Butternut Squash, Leek & Ricotta Lattice Pie was the perfect beginning to British Pie Week. Myself and my boyfriend really enjoyed the crisp buttery pastry, and the hearty filling. I’ll definitely make this Butternut Squash, Leek & Ricotta Lattice Pie again!
Butternut Squash, Leek & Ricotta Lattice Pie
- 2 Butternut squash small-medium sized
- 3 Leeks
- 2 tbsp Oil
- 500 g Ricotta
- 100 g Parmesan
- 500 g Jus Rol shortcrust pastry
- 3 tsp Dried sage
- A pinch of Nutmeg
- 1 Egg beaten
Pre-heat your oven to 180C Fan/200C/375F/Gas Mark 5
Peel the butternut squash and chop into chunks, toss them in 1 tbsp of the oil and place into a roasting tray or onto a baking tray. Roast them for 15 minutes
Meanwhile, chop up the leeks and toss them in 1 tbsp oil. Remove the tray with the butternut squash from the oven and add the leeks to the tray. Roast for 20 more minutes
Once done, put the roasted leek and squash in a bowl and leave them to cool down completely
Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4
Roll out 350g of the pastry on some cling film or a floured surface
Line the tin with the pastry and trim the edges, leaving a little overhang. Prick with a fork all over
Line the pastry with baking paper and add baking beans or dried rice, bake for 15 minutes, then remove the paper and baking beans/rice, and bake for a further 10 minutes
To the cooled squash and leek add the ricotta, parmesan, dried sage and nutmeg. Fill the pastry base with the filling
Roll out the rest of the pastry and cut out strips. Make a lattice top by weaving them together. Brush all around the edge of the pie with beaten egg, then put the lattice on top and trim the edges. Press the lattice down to the edge of the pie, then brush more beaten egg all over the pastry
Bake the pie for 35 minutes until it is golden brown all over and bubbling