Autumnal Pie


Prep time: 
20 minutes


A gorgeous layered pie, which is great to serve with potatoes on an autumnal day.


  • 300g squash, cut into cubes
  • 200g ricotta
  • 1 package mizuna (or other leafy green)
  • 3 bell peppers
  • salt and pepper to taste
  • basil to taste
  • 1 package of shortcrust pastry
  • 100g salted butter


  1. Roast the squash at 190C for 40 mins. Leave the cubes to cool once tender.
  2. 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 go
  3. Roll out the shortcrust pastry and fit into a pie dish. Leave enough for a lid or to fold over and cover the inside
  4. Mix squash with basil. Place a layer of squash into the bottom of the pie
  5. Layer the bell peppers, then mizuna and ricotta to top
  6. Place pastry top on and cook for approaximately 40 mins or until pastry is golden brown
  7. Serve warm
Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development