SQUASH, ONION AND BRIE PIES
TAKES 1 HR 20 MINS SERVES 8
3 queen or butternut squash, peeled, deseeded and cut into large chunks
4 red onions, peeled and cut into thin wedges 10 sage leaves, chopped 5 sprigs of thyme, leaves only, plus extra to garnish 4tbsp olive oil 800g mushrooms, quartered, smaller ones left whole 300ml creme fraiche 350g Brie, cut into chunks 750g puff pastry
Plain flour, for dusting 2 eggs, lightly beaten 2tsp fennel seeds YOU WILL NEED 2 pie dishes or 4 large ramekins
1 Heat the oven to 200C/gas 6. Put the squash in a large roasting tin with the onions and season well. Stir in half the sage, thyme and olive oil. Roast for 25-30 mins, stirring occasionally, until tender.
2 Meanwhile, put the mushrooms in a separate roasting tin. Season well, and add the remaining herbs and olive oil. Stir thoroughly to combine. Roast for 10 mins.
3 Stir the mushrooms and creme fraiche into the squash and leave to cool. Spoon the mixture into the dishes and divide the chunks of Brie between the pies.
4 Roll out the pastry to half the thickness of a £1 coin. Cut strips of pastry and use 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.
5 Glaze with egg, then cut a small cross in the centre of each pie. Scatter with thyme leaves and fennel seeds. 6 You can chill the pies in the fridge for up to 24 hrs, then bake on a baking tray for 25 mins or until golden.