A couple of weeks ago when I had some time off, I spent the holidays watching lots of cooking programmes! I don’t usually watch many as I don’t enjoy seeing lots of meals with onion, garlic or nuts that I can never enjoy, but as it’s leading into veganuary I thought I might pick up some inspiration! I was actually watching John and Lisa’s Weekend Kitchen where they made a delicious-looking veggie pie! It looked so good that I went straight to Sainsbury’s and picked up some Jus-Rol gluten free puff pastry, low FODMAP vegetables and creme fraiche. I could then use some of the leftover Christmas cheese that I had in the fridge. I then came up with the pie below!
This is a great recipe for a party, or for a weeknight when you need a comforting meal. To get a really crisp top, use just yolk in your egg wash to give the pastry a really golden colour. The pie takes about an hour and a half to make and it’s so worth it.
Butternut squash, courgette & stilton pie
- 1 tbsp Garlic-infused oil
- 300 g Butternut squash and sweet potato
- 10 g Butter
- 1 Courgette
- 150 g Creme fraiche
- 50 g Stilton
- 1 Egg
- 560 g Jus-Rol gluten free puff pastry
- ½ tsp Thyme
- ½ tsp Chilli flakes
- Remove the pastry from the fridge to allow it to come to room temperature.
- Roast the butternut squash and sweet potato in garlic-infused oil for 40 minutes on gas mark 6.
- While the squash cooks, peel a large courgette into thin strips and fry in butter until soft.
- Add the chilli flakes and thyme and season well.
- Once the vegetables have cooled, mix with creme fraiche and sprinkle small cubes of stilton throughout the filling.
- Using a smaller plate, cut out a circle of pastry to use as the pie base.
- Add the filling to the centre of the pastry circle, leaving an inch border around the edge.
- Cut out a larger circle of pastry for the top of the pie and place over the mixture.
- Use beaten egg to secure the pastry, then begin scoring a pattern on the top.
- Start from the centre of the pie and score a line curved outwards. Once complete, leave a small hole in the top.
- Brush with beaten egg and bake at gas mark 6 (200 degrees) for 30 minutes.
This pie has definitely been a highlight of my pescatarian January, and if you’d like more recipes to try this month, take a look at my vegetarian section here. I also wrote up a summary of my pescatarian January from last year if you’re looking for inspiration.
As always, let me know if you give this recipe a try, I hope you enjoy it as much as I did!