Roasted Veggie Pie

This pie uses a delicious combo of roasted butternut & red onions. Simple roasting all the veggies makes this a faff free recipe - perfect for a midweek meal.

I used ready made puff pasty, but of course you can make your own.

Top Tip: The filling needs to be quite dry - the veggies will be caramelised and soften, but if the filling is too wet the pastry will go soggy… and will definitely don’t want a soggy bottom!!

What you will need:

1 Butternut Squash - peeled, deseeded & chopped into chunks.

1 pack of ready made puff pastry (of course you can make your own)

1- 2 red onions - peeled and thinly sliced

3 garlic cloves - skins on and roughly crushed.

Woody herbs- I used Thyme. If using dried 1 to 2 tsp.

Big handful of spinach -washed, dried & roughly chopped

Olive oil

Some pumpkins seeds

Salt & pepper

Cheese of choice.

Let's cook

1. Pre Heat your oven to 180c gas mark 4

2. Get all your chopped butternut & onions onto a lined baking tray or oven dish.

3. Tuck in your garlic & herbs.

4. Drizzle with olive oil, season with salt & pepper and give a good mix.

5. Pop this into the oven for about 20 - 30 mins or until your veggies are softened and caramelised.

6. While the veg is cooking, get your pastry out of the packet and roll out on a lightly floured board, then place on a lined baking tray ready for filling.

7. Once the veg is ready - remove from the oven.

8. Grab your garlic cloves & squeeze out the garlic into your roasted veggies.

9. Add your spinach into the roasted veg and gently mix in.

10. Pile in your delicious veggies into the centre of the pastry leaving enough around the edge to fold over.

11. Now roughly fold into the pastry to make an open parcel - there are no rules for this, rustic and free style.

12. Add some pumpkin seeds & a good sprinkling of cheese.

13. Finish with a little olive oil rubbed into the pasty - this is now ready to go into the oven.

14. Bake for approx 30mins or until golden brown … it will smell amazing!

Delicious hot or cold - Enjoy just on its own or part of a veggie feast with crispy potatoes, a crunchy winter salad or slaw.