British Pie Week - Butternut Squash, Mushroom, Spinach Cheese Pie
Hello there!
This week is British Pie Week so it seems fitting to do a pie recipe, especially since I haven't done one on my blog before. I wanted to do a vegetarian recipe since many people are trying to reduce their meat consumption during the week. It is also a perfect way of using up any left over vegetables at the end of the week. This makes an ideal mid-week meal or a weekend treat. Enjoy!
Recipe: Butternut Squash, Mushroom, Spinach and Cheese Pie
Serves 2
Preheat an oven to 200℃ Fan/Gas Mark 6 and line a baking tray with non-stick foil. For this recipe, I used a dish that was 16cm in diameter and 5cm in depth but use whatever dish you have handy and adjust the pastry to fit. Cut the butternut squash into 1cm chunks and season with salt, pepper and chili flakes if you deserve. Bake in the oven for 15 minutes until it begins to softens slightly.
Meanwhile, cut the mushrooms into slices and place in a saucepan with the butter. Cook on a medium heat until the mushrooms have softened and released their water. Add the plain flour and stir well before adding the milk a bit at a time to form a sauce. Bring to a boil to thicken then add the cheese. Once thickened, add the spinach until wilted then add the butternut squash.
Leave to cool slightly whilst you prepare the pastry. Roll the pastry out and cut a template of the dish for the top and fill the dish with pastry and trim the edges. Add the filling to the pie and top with the circle of pastry for the top. Use a fork to press the edges down and wash with milk. Bake in the oven for 20 minutes until golden brown. Serve with vegetables of your choice, I personally like to have it with broccoli.
If you liked this post, visit my full blog at:
https://littlechefbeth.blogspot.com
This week is British Pie Week so it seems fitting to do a pie recipe, especially since I haven't done one on my blog before. I wanted to do a vegetarian recipe since many people are trying to reduce their meat consumption during the week. It is also a perfect way of using up any left over vegetables at the end of the week. This makes an ideal mid-week meal or a weekend treat. Enjoy!
Recipe: Butternut Squash, Mushroom, Spinach and Cheese Pie
Serves 2
- Small butternut squash
- Seasoning
- 1 tsp chili flakes, optional
- 200g chestnut mushrooms
- 15g butter
- 30g plain flour
- 300ml milk, little extra for wash
- 50g mature cheddar cheese, grated
- 3 handful spinach
- 320g ready-rolled shortcrust pastry
Preheat an oven to 200℃ Fan/Gas Mark 6 and line a baking tray with non-stick foil. For this recipe, I used a dish that was 16cm in diameter and 5cm in depth but use whatever dish you have handy and adjust the pastry to fit. Cut the butternut squash into 1cm chunks and season with salt, pepper and chili flakes if you deserve. Bake in the oven for 15 minutes until it begins to softens slightly. 
Meanwhile, cut the mushrooms into slices and place in a saucepan with the butter. Cook on a medium heat until the mushrooms have softened and released their water. Add the plain flour and stir well before adding the milk a bit at a time to form a sauce. Bring to a boil to thicken then add the cheese. Once thickened, add the spinach until wilted then add the butternut squash. 
Leave to cool slightly whilst you prepare the pastry. Roll the pastry out and cut a template of the dish for the top and fill the dish with pastry and trim the edges. Add the filling to the pie and top with the circle of pastry for the top. Use a fork to press the edges down and wash with milk. Bake in the oven for 20 minutes until golden brown. Serve with vegetables of your choice, I personally like to have it with broccoli.  |
| Butternut Squash, Mushroom, Spinach Cheese Pie...Ta dah! |
If you liked this post, visit my full blog at:
https://littlechefbeth.blogspot.com
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