Warm and satisfying, its great for a winter supper, but scrumptious enough to use for a dinner party.
Squash and stilton pie
half a butternut squash
sprinkling of dried herbs
100g Long Clawson creamy blue Stilton
40g Cornish quartz Cheddar cheese
125g plain flour
60g white flora ~ or similar
salt and pepper
- Peel the butternut squash and cut into chunks about 2cm cubes, toss these in olive oil, salt and pepper and dried herbs.
- Roast the butternut squash cubes in a hot oven, (200 degrees/gas mark 6; turning over occasionally till soft ~ approximately 20 mins. When the squash is cooked ~ it should be soft and golden, put it into individual or a small pie dish. [appx 5cm deep] Top this with grated cheddar and crumbled stilton
- Make the pastry topping by rubbing the fat into the flour ~ the extra fat makes the pastry buttery and delicious. Lay the pastry over the pie dish and cut to fit Brush the pastry with milk and make a hole in the centre for steam Cook in the oven (200 degrees /gas mark 6) for appx 15-20 mins till golden brown.
- Total time: 50 mins
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