Mushroom, chestnut and squash pie

Ingredients – 2 people

For the filling

  • 1 tbsp extra virgin olive oil
  • 250g chestnut mushrooms, sliced
  • 1 red onion, sliced
  • 300g butternut squash peeled and cut into 1cm chunks
  • 50g curly kale, shredded, tough stalks discarded
  • 75ml vegetable stock
  • 30g dried apricots, quartered
  • 90g chestnuts, halved
  • 38g walnuts, roughly broken
  • ½ tsp dried chilli flakes (optional)
  • 40g goats’ cheese, cut into small pieces
  • sea salt and freshly ground black pepper

For the pastry

  • 133g plain flour, plus extra for dusting
  • 66.6g salted butter, (cold)
  • 30ml water


Method – Pastry

  1. Measure out the flour, add the cold butter chopped into small pieces and crumb using your fingers and thumbs to combine the flour and butter a little. Add the water in a hole in the middle and combine all the pastry ingredients together trying not to take too long.
  2. Form into a ball and put in cling film in the fridge for at least an hour or until an hour before you wish to use it.

Method – Filling

  1. Preheat the oven to 180C.
  2. Heat the oil in a large non-stick frying pan. Gently fry the onion, chilli and squash for 15-20 minutes, stirring regularly.
  3. Add the mushrooms and kale, stir in the stock and add freshly ground pepper and bring to a simmer. Simmer for 5 minutes, or until the liquid is reduced to almost nothing, stirring regularly.
  4. Stir in the apricots, chestnuts and walnuts and gently heat for 2-3 minutes. Remove from the heat and add to your pie dish and scatter with the goats’ cheese.
  5. Roll out the pastry and cover the pie mix.  Press down around the edges to seal and using a knife, cut a cross in the middle to let the hot air escape.
  6. Brush the top of the pastry with a little milk and bake for 30 minutes, turning half way through in the motorhome.

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