Everyone loves a pie! Whatever your favourite, it's that combination of crisp top and soft filling that makes this comforting dish so sublime. This recipe makes use of ready made pastry for a no-fuss supper that ticks all the boxes.
1.3kg butternut squash (peeled and seeded weight)
4tbsp rapeseed or groundnut oil
a thick slice butter
a generous pinch cinnamon
salt and freshly ground black pepper
375g puff pastry
an egg, lightly beaten, for brushing
Set the oven at 200C/400F/Gas 6. Line a baking sheet with baking parchment.
Cut the pumpkin into small pieces, roughly 2cm square. (The shape is immaterial, as they are going to be crushed later, but an equal size will help them to cook evenly.) Steam for 15-20 minutes till the flesh is giving and tender enough for a skewer to slide effortlessly through. Remove from the heat.
Tip the pumpkin into a roasting tin or baking dish and pour over the oil and add the butter and cinnamon. Grind over plenty of salt and pepper and toss the pumpkin gently so the pieces are coated with oil. Roast for 40 - 50 minutes until the flesh is soft and lightly golden on all sides.
Using a fork or potato masher, crush the cooked pumpkin to a coarse mash.
Cut the pastry in half, then roll out each piece to a rectangle measuring roughly 23x35cm. Lay one piece onto the lined baking sheet. Pile the filling on top of the pastry. Brush the edges of the pastry with some of the beaten egg. Lay the second piece of pastry over the top and press firmly around the edges to seal. (You could pinch the pastry together at this point if you wish, or use any trimmings to make some sort of decoration for the top.) Make two or three small slits on the surface of the pie. This will prevent the pastry from splitting as it cooks.
Brush the pie all over with more of the beaten egg then bake for 25-30 minutes till the pastry is crisp and golden. Leave for 5-10 minutes to settle, then slice and serve.
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