Butternut Squash, Leek & Ricotta Lattice Pie

Did you know that 75% of people eat pie once a month? You can’t beat a good pie, and I’m certainly a fan. Pastry is made with such basic ingredients, but when cooked it becomes so crispy and delicious. This week is British Pie Week and the only way to celebrate is to make yourself some pie! I chose this vegetarian Butternut Squash, Leek & Ricotta Lattice Pie option from the Jus Rol website, and they kindly supplied me with the pastry. It was a tough decision as their website is filled some seriously drool worthy pies, tarts, and other pastry goodness! There is a lot of debate over what makes a pie – is a pastry lid acceptable, or does it have to have a bottom and sides too? I personally think it needs to be encased in pastry! Let me know your thoughts!

I started by chopping up 2 small butternut squash into chunks and putting in a roasting tray with a good drizzle of oil. I cooked them on 180C/350F/Gas Mark 4 for 15 minutes.

I then added 3 chopped leeks, a little more oil, and cooked for 20 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.

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. The recipe did not say to blind bake the pastry, so I didn’t, but I would personally recommend blinding baking it as I did have trouble with the dreaded ‘soggy bottom’! Blind bake it for 15 minutes with baking beans, then a further 10 minutes without at 180C/350F/Gas Mark 4.

To the cooled squash and leek I added 500g ricotta, 100g parmesan, 3 tsp dried sage and a pinch of nutmeg.

I filled the pastry base with the filling – I did have some leftover filling.

I rolled out the rest of the pastry and cut out strips. I 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.

I baked it on 180C/350F/Gas Mark 4 for about 35 minutes until it was golden brown. The 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 pie again!

I’m linking this up to Food Year Link Up hosted by Charlotte’s Lively Kitchen, for British Pie Week.

And to Tea Time Treats hosted by Hedgecombers, as this pie would be a great picnic treat!

And to Meat Free Mondays hosted by Tinned Tomatoes.

And to Cooking With Herbs, hosted by Lavendar & Lovage, as this dish contains one of my favourite herbs – sage!

And finally to Cook Once Eat Twice hosted by Searching For Spice, as we enjoyed this pie for a couple of days. It easily re-heats in the oven.


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Butternut Squash, Leek & Ricotta Lattice Pie

Ingredients

  • 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
  • 1 Egg , beaten
  • A pinch of Nutmeg

Instructions

  1. Chop up the butternut squash into chunks and put in a roasting tray, toss them in 1 tbsp of the oil. Cook them on 180C/350F/Gas Mark 4 for 15 minutes
  2. Then add the chopped leeks, and the rest of the oil to the tray, and cook for 20 minutes. Once done, put them in a bowl and leave them to cool down completely
  3. Roll out 350g of the pastry on some cling film
  4. Line the tin with the pastry and trim the edges, leaving a little overhang. Line with baking paper and add baking beans, bake for 15 minutes on 180C/350F/Gas Mark 4, then remove the paper and baking beans, and bake for a further 10 minutes
  5. To the cooled squash and leek add the ricotta, parmesan, dried sage and nutmeg. Fill the pastry base with the filling
  6. 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 trimm the edges. Press the lattice down to the edge of the pie, then brush more beaten egg all over the pastry
  7. Bake the pie on 180C/350F/Gas Mark 4 for about 35 minutes until it is golden brown

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10 comments / Add your comment below

  1. I love pies and should definitely have made one for British Pie week! This vegetarian one sound delicious. I love pies where the filling is completely enclosed but for me a pie doesn't need to have a pastry bottom. I think it's because my mum only ever put pastry on the tops of her pies and that's the only way I've ever made them since. I'll have to be braver next time! Thank you so much for joining in with #CookOnceEatTwice as well.

  2. What a great pie! I'm like Corina – I grew up in a home where pies only had pastry tops so that's 'normal' for me but I'm more than happy if my pie has a pastry bottom too – just so long as it's not a soggy one! 🙂 Eb x

  3. I'm one of the 25% who doesn't eat pies that often (unless you count things like cottage pie then I think I may well sneak in!) I love the lattice top on yours – so pretty and the fillings sound delicious too.

  4. That is one seriously tempting pie! I always think that lattice work really elevates a pie to being something a little fancy 🙂
    Thanks so much for sharing with Tea Time Treats, the better-late-than-never round up is on its way!
    Janie x

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