Friday, December 17, 2021

Roasted Butternut Squash and Mushroom Pie with Cheddar Pastry from Vicki Delany - Part 1: The Pastry

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!

This week, I give you the recipe for the savory pastry, which would work for a lot of main-dish pie recipes.  Next time the squash and mushroom filling.

It’s difficult enough cooking in someone else’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.


3 cups (750 mL) all-purpose flour
1 tsp (5 mL) paprika
½ tsp (2 mL) table salt

1 cup (250 mL) each cold unsalted butter cubed
1⅓ cups (330 mL) shredded extra-old cheddar cheese
⅓ cup (80 mL) ice water
1 tbsp (15 mL) fresh lemon juice

1 egg
1 tbsp (15 mL) cold water



 Pulse flour, paprika and salt in a food processor until combined. Add butter and pulse 3 or 4 times just until mixture resembles coarse crumbs. Add cheese and pulse just until combined.

In a small bowl, stir together water and vinegar. With motor running, add to food processor through feed tube and process just until dough holds together, adding a little more ice water if necessary. Turn dough out onto a lightly floured surface and knead just until it forms a ball. Cut dough in half and pat out each piece to a disc. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.

Preheat the oven to 400°F (200°C).

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 filling (Recipe provided separately) 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. Cut decorative shapes from reserved trimmings and use to decorate top of pie, using egg wash to make them adhere. 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

It's always a good time for Christmas Reading. Are you caught up on the Year Round Christmas Series yet?


  1. Thanks for the recipe! I will be trying the CHEDDAR PASTRY soon.
    2clowns at arkansas dot net

  2. Oh! I am making this! I am SO making this.

  3. This is like a tantalizing serial story! We have to wait for the next instalment!
    I agree with you about preferring using a pie pan to doing it free form.. That just sounds too iffy.

  4. The Cheddar pastry sounds so good! Will be waiting for the filling, you tease!