Last time I gave you the recipe for the savory pastry, now here’s the filling to go in it. This makes a delicious and hearty vegetarian pie for people who either don’t eat meat, or are trying to cut back. You won’t miss the meat at all!
It’s difficult enough cooking in someone’s kitchen,
but add in the complications of finding ingredients in a country with a totally
different food culture, and it can be challenging. This recipe is originally from Food + Drink,
the magazine of the LCBO (Ontario), adapted by me for what I could find in the
stores when I was in Mozambique. The recipe called for free-forming the pastry
for the pie, and I did it that way, but I won’t again. I think it would be more attractive baked in
a regular glass pie plate.
Roasted Butternut Squash and Mushroom Pie with Cheddar Pastry
FILLING
8 cups (1 L) ½-inch (1-cm) cubes of butternut squash (about 1 medium squash)
1 medium onion, finely chopped
4 whole cloves garlic, unpeeled
¼ cup (60 mL) olive oil
½ tsp (2 mL) each kosher salt and freshly ground black pepper
16 oz (500 g) sliced mushrooms
½ cup (125 mL) homemade or low-sodium vegetable or chicken stock
1 tbsp (15 mL) dried sage
⅔ cup (150 mL) crumbled soft goat cheese
EGG WASH
1 egg
1 tbsp (15 mL) cold water
DIRECTIONS
Preheat the oven to 400°F (200°C).
In a large shallow roasting pan, toss squash, onion and garlic cloves with 2
tbsp (30 mL) oil and ¼ tsp (1 mL) each salt and pepper. Roast, uncovered, for
about 25 minutes, stirring occasionally, until squash is tender and golden
brown. Remove from the oven and let cool.
When garlic is cool enough to handle, squeeze cloves out of skins and mash
smoothly. Add garlic to squash and toss well.
In a medium nonstick skillet, heat remaining oil over medium-high heat. Add mushrooms
and remaining salt and pepper. Cook for 5 to 7 minutes, stirring often, until
tender. Add stock and bring to a boil, stirring to scrape up any browned bits
from bottom of skillet. Boil stock until it has almost completely evaporated.
Scrape mushroom mixture into a large bowl. Stir in squash mixture and sage and
let cool completely. Stir in goat cheese. Season with more salt and pepper if
necessary.
On a lightly floured surface, roll out 1 piece of pastry to a 12-inch (30-cm)
round. Carefully roll pastry around rolling pin and transfer to a large lightly
greased baking sheet. Spoon butternut squash mixture onto pastry, leaving a
1½-inch (4-cm) border around edge.
In a small bowl, beat together egg and water to make egg wash. Brush edges of
pastry on baking sheet with egg wash. Roll out second piece of pastry to a
12-inch (30-cm) round. Carefully roll pastry around rolling pin and transfer to
top of pie. Seal edges well and trim them, reserving trimmings. Crimp edges
decoratively. Cut 2 or 3 holes in top of pie for steam to escape. Brush top of
pie with egg wash.
Bake for 30 to 35 minutes or until pastry is golden brown. Let stand for 10
minutes before cutting into wedges.
Serves 6 to 8
