The Art of Pie
Butternut squash, cubed 600 g
Garlic cloves, unpeeled 2
Chilli flakes ½ tsp
Olive oil 1 tbsp
Yellow courgette, cut into 1cm circles 1
Spinach 400 g
Ricotta 100 g
Ground nutmeg ½ tsp
Shortcrust pastry (Ready Rolled) 750 g
Low-fat mozzarella, sliced 250g
Medium egg, beaten 1
- Preheat the oven to 200°C/fan 180°C/gas mark 6. On a baking tray, toss together the squash, garlic cloves, chilli and ½ tbsp oil, seasoning well. Bake for 30-35 minutes until tender.
- Transfer to a bowl and squeeze out the garlic flesh. Roughly mash it all together with a fork. Set aside.
- Meanwhile, heat a griddle pan over a medium heat. Toss the courgette in the remaining oil and season well. Grill the courgette for 2-3 minutes on each side until grill lines appear. You may need to do this in two batches. Set aside.
- Preheat your grill to medium high. Place the peppers on a baking tray and place under the heat. Grill for 15 minutes, turning every so often, until the peppers are blackened.
- Transfer them to a plastic food bag and seal. Leave for 20 minutes until the skins get loose. Remove the stalks and skins and cut the flesh into wide strips, discarding the seeds and core.
- Cook the spinach in a microwave according to the instructions on the packet. Allow to cool slightly, then squeeze out as much liquid as possible.
- Transfer to a large bowl and combine with the ricotta and nutmeg.
- Prepare one sheet of the ready-rolled pastry by gently rolling out with a rolling pin. Line an 18cm round springform tin with the pastry.
- Spread the base with the butternut mash, then add a layer of red pepper, followed by the mozzarella, the courgette and finally the ricotta mixture, being sure to season between each layer.
- Cut a 20cm circle from the other roll of pastry - it needs to be big enough to cover your pie with a small overhang.
- Brush the edge of the pie with egg and top with the pastry lid. Seal and remove any excess with a sharp knife.
- Crimp the edges with your fingers to completely enclose, then cut a small cross in the middle to allow steam to escape during cooking.
- Brush the top with egg and bake for 50-60 minutes or until the crust is golden and crisp.
- Remove from the oven and leave in the tin for 20 minutes, then remove from the tin and allow to cool completely. Cut into slices to serve.
Note: A easy Sainsbury recipe even though it holds quite a few stages to be cover.
Closed cup mushrooms - sliced 150 g
Cloves Garlic, minced 3
Medium red onion, finely chopped 1
Spinach 100 g
Sheet puff pastry 1
Plant Pioneers meat-free mince 250 g
White quinoa 46 g
Black pepper and salt to taste 1 tsp
Olive oil 2 tbsp
Fresh rosemary 2 sprigs
Thyme - just the leaves 4 sprigs
Sage leaves - roughly chopped 2
Ground cinnamon ½ tsp
Aquafaba or Oggs eggs 1 tbsp
- Preheat the oven to; fan assisted 220 C or gas mark
- Cook the quinoa according to instructions on packaging and allow it to cool
- Meanwhile, heat 2 tablespoon of oil on a frying pan, and add onion & garlic. Sauté on medium high heat for 2-3 minutes, until fragrant
- Then add the mince and cook for a further 10 minutes, until lightly browned
- Lower the heat and add mushrooms, herbs, cinnamon, salt and pepper. Stir on a low- medium heat for 4-5 minutes until the mushrooms are slightly browned
- Next, stir in the cooked quinoa, spinach and continue to cook for 2 minutes. Remove from heat and allow it to cool slightly
- Roll out the puff pastry dough on a lightly floured surface.
- Spoon the mushroom mince filling into the centre and then roll it tightly into a log shape.
- Roll over the log so that the seam is facing the bottom. Decorate the pastry or score crisscross lines at 1 cm apart
- Lightly brush with aquafaba over the surface of the pastry
- Bake the Wellington in the centre of the oven for 30-35 minutes, until golden in colour.
- Cut into slices to serve.