Squash, Chestnut & Spinach Pie
The perfect combo of being a pretty impressive number to have for a big festive event, as well as being chock full of goodies to keep you on top of your game. And you can cut lots of corners if you need to by buying the pastry ready made. Hope you love this! Pastry
Roast the butternut squash, by putting the diced pieces in a roasting dish, drizzle with olive oil and salt and place in the oven at 190 for 35-40 minutes or until the edges look a little crisp.
Pour both of the flours, salt and cold butter into a food processor. Pulse carefully until a sandy texture. Then carefully drizzle in the water, with the motor running, until the mixture forms a ball. Wrap in cling film and place in the fridge for 30 minutes.
Heat the olive oil in a saucepan, adding the chopped leeks, garlic and a pinch of salt. Saute for 5 minutes until softened but not brown, adding the spinach in for 2 minutes, stirring until wilted. Leave to cool for a few minutes and fold in the chestnuts and goat’s cheese. Tip onto a sheet of cling film, roll up tightly twisting the ends to create a ‘sausage’ and place in the fridge for a minimum of 10 minutes.
Place the pastry between two sheets of cling film and roll out evenly into a rectangle about 5mm thick. Place the vegetable ‘sausage’ vertically, at the left hand edge of the pastry and remove the cling film by slitting with a knife. Roll the left hand edge of the pastry over the filling and keep rolling. You should have enough for a double layer.
Trim any excess (cookie cutter trees etc!) and pinch the edges tightly closed. Place on a baking sheet with the seam underneath.
Brush the pastry with a beaten egg. If you have spare pastry dough a Christmas tree or some holly leaves on top always looks pretty!
Bake at 170 for 35-45 minutes until golden brown all over. Leave to cool as it will be crumbly when still hot.
Serve warm or cold, delicious with a green salad.
- 300g plain gluten free white flour
- 100g gram flour
- 250g cold butter, diced into small cubes
- pinch of sea salt
- ¼ tsp nutmeg
- 9 Tbsp water
- 1 egg, beatenFilling
- 1/2 of a roasted butternut squash, diced
- 2 leeks, sliced
- 2 garlic cloves, finely sliced
- 100g spinach, roughly chopped
- 4 tbsp olive oil
- Pinch of salt
- 100g goat’s cheese
- 100g cooked chestnuts