Squash, mush­room & Brie pies

Style at Home (UK) - - Christmas Dinner -

Takes 1 hr 30mins serves 8

3 green squash, peeled, de­seeded and sliced into large chunks 4 red onions, peeled and sliced into wedges 10 sage leaves, chopped 5 thyme sprigs, leaves only 4tbsp olive oil 800g flat mush­rooms, quar­tered 300ml crème fraiche 350g brie, cut into chunks 750g puff pas­try

Plain flour for dust­ing 2 eggs, lightly beaten 2tsp fen­nel seeds

1 Pre­heat the oven to 200°C/ Gas 6. Place the squash in a large roast­ing tin with the onions and sea­son with salt and pep­per. Stir in half the sage, thyme and olive oil. Roast for 20-30 mins, stir­ring oc­ca­sion­ally, un­til cooked through and ten­der. 2 Put the mush­rooms in a sep­a­rate roast­ing tin, sea­son and add the re­main­ing herbs and oil. Roast for 10 mins un­til just cooked. Stir the mush­rooms and crème fraiche into the squash and set aside to cool. Spoon the mix­ture into the pie dishes and di­vide the brie be­tween the pies, push­ing it into the fill­ing. 3 Roll out the pas­try on a floured sur­face to half the thick­ness of a pound coin. Cut strips of pas­try and use them to cover the rims of the pie dishes, then brush with egg. Cut the re­main­ing pas­try into pieces just big­ger than the dishes. Cover the pies with the pas­try, then use a fork to seal the edges, mak­ing a pat­tern on the rims. 4 Glaze the pas­try tops with egg then make a cut in the cen­tre of each pie, to al­low steam to es­cape while bak­ing. Scat­ter with thyme leaves and fen­nel seeds. Bake for 25 mins or un­til golden. If you don’t have time to roll out the pas­try, buy it ready-rolled in­stead and you can just cut straight to the size of the pie dish

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