Heres a recipe for an easy, tasty and filling pie with flavours of rosemary, lemon and amaretti.
- 1 small/medium butternut squash, roasted
- 200g frozen spinach
- 50g amaretti biscuits, crushed
- Zest of 1 lemon
- 50g breadcrumbs (I used brioche breadcrumbs)
- Handful of fresh rosemary, chopped
- Splash of white wine
- A squirt of lemon juice
- A drizle of garlic oil
- splash of amaretto
- 20g Parmesan, grated
- 3 shallots, chopped
- salt & pepper
- 1 egg
- A pack of puff pastry
- Some pumpkin seeds (optional)
Start by roasting the butternut squash, you can either do this on the day or in advance (I like to always have some roasted squash in my freezer.) It usually takes around 40 minutes at 180°C, after being chopped into quarter and its seeds have been scooped out. A little drizzle of oil,salt and maybe a sprinkle of dried rosemary. Once out of the oven leave to cool, then once cool, scoop the orange flesh into a bowl.
The bowl is basically where everything comes together, which is great for minimising washing up. Next, add the chopped rosemary and breadcrumbs (again, its another ingredient I just have in my freezer all year round, but you could use shop bought ones.) and mix. Once this is done you can concentrate on the shallots. Chop them finely and fry off in a little oil (I used garlic infused oil) until translucent and soft. Leave to cool. Once cool, combine into the orange mixture and add the amaretti biscuits and lemon zest. The spinach can either be left out for a few hours to defrost, or as I did, you can defrost it in a microwave. Either way, once the spinach is defrosted wrap it in some paper towel and squeeze the liquid out, this will make sure your filling isn’t too wet. Now, little by little add the wet ingredients, constantly checking that it isn’t getting too wet. Season with parmesan, salt and pepper and leave for a few hours (or overnight) in the fridge to firm up and for the flavours to meld.
Once ready to cook, on a floured surface, simply roll out some puff pastry to a nice big rectangle. Spoon some of the filling to one side and fold the other side over, so that it covers the filling. Press around the filling and trim. Now either crimp the edge by hand or press with a fork to make a decorative edge (essentially this is like a pasty, but posher ;).) Prick the surface a few times with a knife and brush over an egg wash. For decoration I stuck some spare rosemary into the holes and applied a row of pumpkins seeds to the top.
Place into a preheated oven at 220°C for 30-40 minutes, then leave for 15 minutes to cool. It’s now ready to serve. We served ours with some balsamic dressed leaves and a gin & apple cocktail, recipe found here.
I had some mixture leftover, so I made these little pies for Tom’s colleagues.