BUTTERNUT SQUASH AND FETA LAYER PIE
Prep time 15 mins Cooking time 1 hour 30 mins, including assembly time Makes 2 pies 720g butternut squash, peeled About 100ml olive oil 800g puff pastry sheets 6 fresh sage leaves 3 packs feta cheese, crumbled 1 egg, whisked Preheat the oven to 180°C. Cut butternut squash into thin slices. Drizzle half the olive oil on a large baking sheet and arrange butternut slices in a single layer. Drizzle with remaining olive oil and season with salt and pepper. Bake for about 35 minutes or until butternut is done. Remove from oven and set aside to cool. Put one sheet flaky pastry on a work surface. Use a side plate to cut out two discs from the pastry sheet. Put the two discs next to each other on a well-greased baking sheet. Arrange a single layer of butternut on each disc, keeping a 2cm edge clear. Put a sage leaf on top of the butternut on each disc. Scatter a layer of feta cheese on top. Repeat layers twice more. Cut out two discs from the remaining sheet of pastry (these need to be 4cm larger in diameter than the previous two discs). Brush the edges of the pastry circles holding the filling with whisked egg. Cover each pie with the larger pastry circle, pressing the edges together firmly. Cut small crosses in the top layer of the pastry and brush with egg. Bake for 40 minutes or until pastry is crisp and golden. Remove from oven and serve hot.