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 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 pie 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 whole pie.
I baked the pie 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.
Butternut Squash, Leek & Ricotta Lattice Pie
- 2 Butternut squash, small-medium sized
- 3 Leeks
- 2 tbsp Oil
- 500g Ricotta
- 100g Parmesan
- 500g 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 with 1 tbsp of the oil. Cook them on 180C/350F/Gas Mark 4 for 15 minutesThen add the chopped leeks, and the rest of the oil, and cook for 20 minutes. Once done, put them in a bowl and leave them to cool down completelyRoll out 350g of the pastry on some cling filmLine 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 on180C/350F/Gas Mark 4, then remove the paper and baking beans, and bake for a further 10 minutesTo the cooled squash and leek add the ricotta, parmesan, dried sage and nutmeg. Fill the pastry base with the fillingRoll 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 trimmed the edges. Press the lattice down to the edge of the pie, then brush more beaten egg all over the whole pieBake the pie on 180C/350F/Gas Mark 4 for about 35 minutes until it is golden brown