Autumnal Pie
Summary
Servings:
8
Prep time:
20 minutes
Description
A gorgeous layered pie, which is great to serve with new potatoes on an autumnal day.
Ingredients
- 300g butternut squash
- 200g ricotta
- 1 package mizuna
- 3 bell peppers
- salt and pepper to taste
- basil to taste
- 1 package of shortcrust pastry
- 100g salted butter
Instructions
- Score the squash and roast at 190C for 40 mins. Leave the cubes of squash cool
- Roll out the shortcrust pastry and fit into a pie dish
- Mix squash with basil. Place a layer of squash into the bottom of the pie
- Chop all other veg evenly and cook each layer seperately in a frying pan to soften, seasoning each layer as you go
- The order is butternut squash mixed with basil, bell peppers, then mizuna and ricotta to top
- Place pastry top on and cook for approaximately 40 mins or until pastry is golden brown
- Serve warm
