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Winter Vegetable, Mushroom and Red Onion Pies


INGREDIENTS (Serves 4)


2 red onions

350g diced butternut squash

350g diced sweet potato

1 tbsp olive oil

250g halved chestnut mushrooms

2 tbsp brandy

1 tbsp chopped thyme

200ml crème fresh

Large pinch freshly grated nutmeg

375g puff pastry

Plain flour for dusting

1 egg lightly beaten


DIRECTIONS


  1. Preheat the oven 200C gas mark 6
  2. Cut one red onion into thin wedges, put in roasting tin with butternut squash, sweet potato and olive oil
  3. Roast for 15 mins, stir in the mushrooms, season and cook for another 10 mins
  4. Put mixture into 4 individual pie dishes
  5. Add 2 tbsp water, the brandy and thyme to the roasting tin and bring to the boil on the hob, stirring all the time
  6. Add the crème fresh and as it starts to simmer stir in the nutmeg
  7. Divide the sauce between the pie dishes
  8. Cut the pastry into 4, roll out each piece on a floured surface to a size slightly larger than the dishes
  9. Brush the rims of the dishes with a beaten egg and put the pastry on top
  10. Trim away any excess and seal the edges with a fork
  11. Glaze the tops with the egg and make a small incision in each pie
  12. Slice the remaining onion into rings and put a few slices on the top of each pie
  13. Chill until ready to cook, then bake in pre heated oven at 220C gas mark 7 for 25 mins until golden