Hey! A savoury recipe! It tastes so delicious it really would be mean not to share it. It’s the perfect warm lunch on a cold Winter’s day. The aroma of roast veg is definitely one of my favourites, such a comfort! It is also a great vegetarian option so if you’re hosting a dinner and need a non meat food then this would be ideal!
Ingredients: Filling
1 large butternut squash (roughly 1kg) – peeled and cut in to cubes
1 onion – cut in to wedges
1 red apple – cut in to wedges
6-8 cloves of garlic – peeled
Olive oil
A good sprinkle of mixed herbs
1/4 teaspoon of cayenne pepper
1/2 teaspoon of ground nutmeg
250g of mature cheddar cheese – cubed
100ml of crème fraîche
Method:
Pre-heat the oven to 200°C/180°C fan/Gas mark 6
1)Prepare the butternut squash, onion, apple and garlic. Put it all in to a large roasting tray and drizzle a generous amount of olive oil over the veg, stir to coat then sprinkle over the mixed herbs and stir again. Put the veg in the oven to cook for 35-40 minutes. You may want to stir it half way through.
2) Once it’s done add the nutmeg, cayenne pepper, crème fraîche and cheddar cheese. Stir it all together until it’s all nicely combined.
Leave the oven on unless you’re not making the slices straight away.
Pastry:
12oz self raising flour
5oz of lard
2.5oz of butter
3/4 teacup of water
○ If you’d prefer to buy shortcrust pastry you’ll need enough to create two sheets measuring 22x30cm
Method:
1) Put the flour in to a large bowl with the lard and butter. Using your fingertips
rub together until the mixture resembles breadcrumbs
2) Then gradually add the water – you may not need it all – using a knife to bring the pastry together in to a ball – you may want to use your hands toward the end.
3)Chill for 20-30 minutes
To Assemble:
1) Roll out your first sheet of pastry on a lightly floured work surface then transfer to a baking tray lined with baking paper. Mark out a 1.5-2cm boarder lightly then spoon your filling in to the middle.
2) Lay the second sheet of pastry over the top. Seal the two sheets of pastry together by brushing a little water along the edges and folding the pastry over slightly. You can make marks using a knife or fork. Make 2 or 3 slits in the top and brush with either a milk or egg wash.
3) Bake in the oven at 200°C/180°C fan/Gas mark 6 for 35-40 minutes until golden brown.
4) Enjoy!!
With a Hint of Lemon 