Autumnal Pie

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Season

Summer
Autumn
Winter
Spring

Dietary

Vegetarian
Gluten Free

|A gorgeous layered pie which is great to serve with potatoes on an autumnal day.|bell pepper butternut squash mizuna squash|300g squash cut into cubes200g ricotta1 package mizuna (or other leafy green)3 bell pepperssalt and pepper to tastebasil to taste1 package of shortcrust pastry100g salted butter|Roast the squash at 190C for 40 mins. Leave the cubes to cool once tender.While the squash is cooking evenly chop all other veg and cook each seperately in a frying pan to soften. Seasoning to taste as you goRoll out the shortcrust pastry and fit into a pie dish. Leave enough for a lid or to fold over and cover the insideMix squash with basil. Place a layer of squash into the bottom of the pieLayer the bell peppers then mizuna and ricotta to topPlace pastry top on and cook for approaximately 40 mins or until pastry is golden brownServe warm|20.00 minutes|8|