Butternut and Brussels Pie
Recipe Information
Vegetable pastry filled with butternut squash, Brussels sprouts, cheese and pecan nuts.
Serves: 5 people | Prep time: 20 minutes | Cooking time: 60 minutes
British | Vegetarian | Main
Ingredients
- 1 Butternut Squash
- 300g Brussels Sprouts
- 2 Medium Red Onions
- 200g Lighter Garlic & Herb Soft Cheese
- 750g Puff Pastry
- 35g Pecan Nuts
- 3g Fresh Rosemary
- 100ml Olive Oil
- Sea Salt
- Black Pepper
- 1 Medium Egg
- 10ml Milk
- Paprika
Method
- Pre-heat the oven to 200°C/Gas Mark 6.
- Peel the squash. Cut into small chunks, discarding any seeds.
- Trim the sprouts. Cut in halves.
- Peel and finely chop the onions.
- Put the squash, sprouts and onions on a large baking sheet.
- Drizzle the oil, and season with salt and pepper.
- Roast in the oven for 25 minutes.
- Allow to cool and put into a bowl.
- Add the soft cheese.
- Finely chop the rosemary and the pecan nuts, and add to the mix.
- Mix all ingredients together.
- Lightly grease a large baking sheet and put a pastry sheet on top.
- Add the mixture on top.
- Whisk the egg with the milk and paprika, then brush it on the exposed pastry.
- Put the other sheet of pastry on top of the mixture.
- Cut 5 slashes and brush all over with the egg and milk wash.
- Bake in the oven for 40 minutes.