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
- 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
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
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
Roll out 350g of the pastry on some cling film
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
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 trimm the edges. Press the lattice down to the edge of the pie, then brush more beaten egg all over the pastry
Bake the pie on 180C/350F/Gas Mark 4 for about 35 minutes until it is golden brown