Savoury Lattice Pie with Butternut Squash, Leek and Ricotta
30 minutes bake time
Chef: Danny Kingston, courtesy of Great British Chefs. Ideal for a casual lunch, this vegetarian pie combines the fresh flavours of autumn in a shortcrust pie.
- 500g Jus-Rol™ Shortcrust Pastry Block
- 1 medium butternut squash, peeled, seeded and sliced into large chunks
- 3 leeks, sliced into rounds
- 500g ricotta
- 100g parmesan, grated
- 1 lemon, zested and juiced
- 3 sprigs of thyme, leaves picked and chopped
- Small bunch of sage, finely chopped
- rapeseed oil
- Small pinch of nutmeg
- Freshly grated freshly ground salt and pepper
- Plain flour, for dusting
- 1 Egg, beaten to glaze
- Baking tray
- Rolling Pin
- Pastry Brush
- 23 cm or 9 in pie dish
- Preheat the oven to 180°C/gas mark 4.
- Place the butternut squash on a baking tray and drizzle over a little rapeseed oil, tossing the chunks to make sure they are all coated in the oil.
- Roast for 15 minutes, then add the leeks to the tray, toss together and roast for a further 15–20 minutes, until golden and soft, then transfer to a bowl and allow to cool.
- Once cool, add the ricotta, parmesan, lemon juice and zest, nutmeg and seasoning. Add the sage and half the thyme leaves, mix together and set aside.
- Divide the pastry into one 350g portion and one 150g portion. Roll out the larger piece of pastry on a lightly floured worktop to a thickness of 5mm, then use it to line a 23cm round pie tin, tucking the pastry into the bottom and allowing some to overhang the edges.
- Fill the pastry with the cheese and vegetable mix, spreading it out evenly across the base, then trim off the excess pastry from the edge.
- Roll out the remaining pastry to a thickness of 5mm, then scatter over the remaining thyme leaves. Fold the pastry in half then roll out again so that the thyme leaves are fully incorporated.
- Cut the pastry into twelve equal strips, each about 2cm wide. Form a lattice pattern across the top of the pie, with six strips placed horizontal, and six vertical, interweaving as you go.
- Trim and seal the ends of the strips to the edge of the pie with a little water, then brush the whole lattice with the egg to glaze.
- Bake in the oven for 25–30 minutes, or until the pastry is crisp and golden. Leave to cool slightly before serving in slices.