This squash and leek pie, packed with in-season Irish vegetables, would make for an indulgent yet wholesome midweek meal. I’ve used butternut squash in this recipe, but any squash of choice can be used, even a little pumpkin, if you have one intact from your Halloween celebrations. The pie is topped with a pastry cap, but creamy mash would work equally well in its place. Serve with steamed greens, this is a delicious meal to try this week.
Enjoy!
Nessa x
Squash & Leek Pie
Serves 2
Ingredients
- ½ roll puff pastry
- 1 small or ½ large butternut squash, peeled & diced
- 1tbsp olive oil
- 25g butter
- 1 leek, thinly sliced
- Salt and freshly ground pepper
- 5/6 sage leaves, finely chopped
- 2 cloves garlic, crushed
- 250ml vegetable stock, hot
- 75ml cream
- Egg wash/water
Method
- Take the puff pastry from the fridge about 30 minutes before using.
- Preheat the oven to 200°C/fan 180°C /Gas Mark 6.
- Place the diced squash on a large baking tray. Drizzle over the olive oil. Toss to combine. Place in the preheated oven for 25 minutes.
- While the squash is cooking, add the butter to a large frying pan over a medium heat. Once melted add the leek. Season with salt and pepper. Stir to combine and turn down the heat to low. Cook for about 10 minutes, stirring regularly.
- Stir through the sage and garlic and add the cooked squash to the pan. Add the stock and simmer for 5 minutes.
- Stir through the cream, simmer for a couple of minutes, before adding the mixture to a small-medium sized casserole dish.
- Cut the puff pastry to match the top of the casserole dish. Pinch the sides to press the pastry into place and make a small hole in the centre of the pie to allow steam to escape while cooking. Brush with either a little egg wash or water.
- Place in the preheated oven for 25 minutes.
- Serve hot with some steamed broccoli.
