A cosy pie of roasted butternut squash, red pepper and red onion with lots of sage and Gruyère. You can make it at the weekend and keep it in the fridge with the pastry on, ready to bake when you get home from work. I always keep grated Gruyère in the freezer for exactly this sort of thing.
Ingredients
- 400 g butternut squash diced
- 1 red pepper deseeded and diced
- 1 red onion cut into wedges
- 2 tbsp olive oil
- 1 tsp paprika
- salt and pepper
- 15 g butter
- 2 cloves garlic sliced or diced
- 10 sage leaves or fewer, to taste
- 4 tbsp chicken stock or vegetable stock
- 4 tbsp crème fraîche
- 1/2 tsp Dijon mustard
- 70 g Gruyère grated
- 1 sheet ready-rolled puff pastry
- 1 egg yolk beaten, to glaze
Instructions
- Preheat the oven to 200°C. Toss the squash, pepper and onion with the olive oil, paprika and plenty of salt and pepper, and roast for about 20 minutes until tender.
- Melt the butter in a large pan, add the garlic and sage and cook for a minute.
- Tip in the roasted vegetables, then stir in the stock, crème fraîche, Dijon and Gruyère. Transfer to a bowl and leave to cool.
- Spoon the cooled filling into a pie dish. Brush the rim with egg yolk, lay the pastry over and press it onto the rim. Trim the excess with a knife.
- Chill for 20–30 minutes. Meanwhile, preheat the oven to 200°C.
- Brush with egg yolk and bake for 25 minutes until golden.
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