Wednesday, 22 June 2011

Spiced Butternut Squash Pie

I recently got a nice pie dish as a present so I've been trying to think up exciting vegetarian pie recipes. The filling for this pie is suitable rich and develops a lovely thick gravy around the chunks of squash.


  • 1 onion, roughly chopped
  • 1 tsp turmeric powder
  • 1/2 tsp cayenne pepper
  • 2/3 tsp ground fenugreek
  • a pinch of salt
  • 1 butternut squash, peeled, seeds removed and cut into 1cm pieces
  • 300ml water
  • 175g plain flour
  • 75g sunflower oil
  • 50ml water


  • Preheat the oven to 170 degrees.
  • Place the onion, turmeric, pepper, fenugreek and salt in a small blender and blend until it's a smooth paste.
  • Put the smooth paste into a large saucepan which you have a lid for and head over a medium heat for 3 minutes.
  • Add the butternut squash pieces and 300ml water and mix well.
  • Turn the heat down, place the lid on the mixture and leave to simmer for 30 minutes over a low heat. Stir it every 5 minutes to make sure that the butternut squash isn't burning on the bottom of the pan.
  • While that simmers away, put the flour in a large bowl and add the oil.
  • Mix well with a knife until the oil is absorbed by the flour. Season the mixture with ground black pepper if desired.
  • Add the 50ml water to the flour and oil mixture and mix with the knife until all the water is absorbed.
  • Use your hands to kneed to dough for a couple of minutes.
  • Divide the dough in half and roll out one half of it so it's large enough to cover your pie dish. I used a 22cm wide pie dish, but a slightly larger or smaller one should be fine. If you don't have a pie dish then any oven proof dish which can hold about 1.5 litres will do.
  • Use a fork to gently dent the pastry in the dish. You just want to leave a few dimples all over the pastry, don't press anywhere near hard enough to go all the way through.
  • By now the butternut squash should be cooked, so pour it into the pie dish over the pastry.
  • Roll out the other half of pastry so that it will cover the pie dish. Use a pastry brush (or repeated dipping of your finger into a cup of water) to dampen the edge of the pastry that is in the pie dish.
  • Place the rolled out pastry on top of the pie dish and press down the edges to seal it.
  • Spike a couple of holes in the pastry top to let gas escape.
  • Bake in the oven for 30 minutes.
  • Leave to stand for 5 minutes before serving to allow the inside time to cool down and solidify a bit.
Serves 3.

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