Savoury Lattice Pie with Butternut Squash, Leek and Ricotta

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.