Squash, kale and stilton pie

The team at Riverford Organic in Devon share their squash, kale and stilton pie recipe
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
Vegetarian pies

These vegetarian pies are stuffed with seasonal veggies and creamy blue cheese

www.riverford.co.uk

Serves    4

Oven temp    220°c / gas 7

Supported by

food newsletter banner
  • You will need
  • Method
  • Butternut squash 1 small, peeled and chopped into small cubes
  • Sunflower or light olive oil
  • Red onion 1 large, finely diced
  • Rosemary leaves 2 tbsp, chopped
  • Curly kale leaves 200g
  • Double cream 4 tbsp
  • Blue cheese 200g, crumbled
  • Ready-to-roll puff pastry sheets 2
  • Egg 1, lightly beaten
  • Salt and pepper to season
  1. Preheat the oven to 220°c / gas 7.
  2. Toss the squash in enough oil to coat and then season. Roast in a baking dish for 30 minutes, or until tender.
  3. Fry the onion and rosemary in 3 tbsp of oil on a low heat for 10 minutes, stirring occasionally, until softened.
  4. Cook the kale in a pan of boiling water for 4 minutes until softened. Drain, refresh in cold water, then drain again and squeeze out any excess moisture. Finely chop.
  5. Mix the squash, onion, kale and double cream. Season and allow to cool for 15 minutes. Mix in the blue cheese.
  6. Unroll the pastry sheets and cut into quarters. Lay 4 pieces on a lightly greased baking tray, score a 2cm border inside the edge of each and pile the veg inside it. Dampen the pastry border with water. Cover each with a pastry piece and gently stretch to cover, pressing the edges well to seal (pull the bottom edges up and over slightly to confirm the seal). Brush the top of the vegetarian pies with beaten egg and bake for 25-30 minutes until crisp and golden.

You will need

  • Butternut squash 1 small, peeled and chopped into small cubes
  • Sunflower or light olive oil
  • Red onion 1 large, finely diced
  • Rosemary leaves 2 tbsp, chopped
  • Curly kale leaves 200g
  • Double cream 4 tbsp
  • Blue cheese 200g, crumbled
  • Ready-to-roll puff pastry sheets 2
  • Egg 1, lightly beaten
  • Salt and pepper to season

Method

  1. Preheat the oven to 220°c / gas 7.
  2. Toss the squash in enough oil to coat and then season. Roast in a baking dish for 30 minutes, or until tender.
  3. Fry the onion and rosemary in 3 tbsp of oil on a low heat for 10 minutes, stirring occasionally, until softened.
  4. Cook the kale in a pan of boiling water for 4 minutes until softened. Drain, refresh in cold water, then drain again and squeeze out any excess moisture. Finely chop.
  5. Mix the squash, onion, kale and double cream. Season and allow to cool for 15 minutes. Mix in the blue cheese.
  6. Unroll the pastry sheets and cut into quarters. Lay 4 pieces on a lightly greased baking tray, score a 2cm border inside the edge of each and pile the veg inside it. Dampen the pastry border with water. Cover each with a pastry piece and gently stretch to cover, pressing the edges well to seal (pull the bottom edges up and over slightly to confirm the seal). Brush the top of the vegetarian pies with beaten egg and bake for 25-30 minutes until crisp and golden.
Supported by
food newsletter banner
Indy Coffee Box

'Serve the vegetarian pies with a crisp green salad topped with toasted walnuts'

Supported by
darts farm banner

Supported by

darts mobile banner
Supported by
Driftwood Spas Brewery

Supported by

food magazine subscription
Supported by
food newsletter banner

Supported by

food newsletter banner