United States
Cooking time - 80 mins
Serves - 6
Difficulty - not too tricky
Ingredients
- 450g/16oz butternut squash or pumpkin chunks
- 2 garlic cloves
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 250g/8.1oz plain flour, plus extra for dusting
- ½ tsp ground turmeric
- 125g/4.4oz cold butter
- 2 egg yolks
- 1 whole egg
- ⅓ tsp nutmeg
- ½ tsp chilli flakes
- 200g/7.1oz feta
Method
- Preheat the oven to 200°C/400°F.
- Add the squash chunks and garlic into your Whatever Pan. Drizzle with some oil and toss to coat.
- Roast for 30 mins, stirring halfway through. Once soft, remove from oven and allow it to cool.
- Cook the onion with 1 tbsp of oil until golden in your cleaned Whatever Pan. Allow it to cool.
- Make the pastry by pulsing the flour, turmeric and butter in a food processor or blender until it is crumbly. Add the egg yolks and 2 tsp of cold water. Blitz until the mixture clumps together.
- Squeeze it between your fingers. If it sticks together, it is ready. If it’s too dry, add more water, 1 tsp at a time.
- Knead the pastry slightly to bring it together.
- Split the dough into 2 balls, wrap them in clingfilm and chill in the fridge for at least 20 mins.
- Mash together the roasted squash and garlic (skins removed). Mix in the fried onion, nutmeg, chilli flakes and feta.
- Roll out both of the pastries on a parchment sheet into a circle larger than the Whatever Pan. Line one of the pastry into the pan.
- Pour out the filling and even it out.
- With the other pastry, cut out two triangular eyes and a jagged mouth.
- Place the top pastry onto the pie and press it in to seal the pie.
- Brush with the beaten egg and bake for 40 mins until golden.
- Allow cooling for 10 mins before serving. Enjoy!
