Squash, winter herb & crispy butter bean pie
Make this hearty squash pie to serve as an alternative vegetarian centerpiece. It’s festive and contains a great deal of herby flavor.
- Prep: 40 mins
- Cook: 2 hrs
- More effort
- Serves: 8
Ingredients
For the pastry
For the filling
For the topping
Squash, winter herb & crispy butter bean pie method
Step: 1 Take a bowl to mix the flour, and the butter and ½ tsp fine salt. Rub carefully with your fingertips until the mixture becomes like fine breadcrumbs or blitz in a food processor. Whip through the herbs, lemon zest, and cheddar. Whisk the egg yolk with 50ml cold water, add to the bowl, and mix until it forms like a dough. Add some more water, 1 tsp at a time, until it becomes a smooth dough. Cover and chill in the fridge while you make the filling.
Step: 2 Turn the oven to 180C/160C fan/gas 4. Fry the squash pieces with 1 tbsp olive oil and some flavouring. Tip onto a baking tray and roast for 25-30 mins until golden and eatable. Let it cool.
Step: 3 For now, put the cloves of garlic in a saucepan, cover with cold water, and bring to a bubble. Cook about for 2-3 mins, and drain. Wipe the pan dry, add back the garlic in with 1 tbsp olive oil, and fry on high flame for 2 mins until golden. Now add the balsamic vinegar and 100ml boiling water, bring back to the boil then turn down and cook gently for 10 mins.
Step: 4 After that add honey, most of the rosemary and thyme, and a good pinch of salt. Continue cooking on medium heat for the next 3-5 mins, or until most of the liquid has vaporized and the garlic cloves are coated in a dark syrup.
Step: 5 Put the cooled squash into a bowl and add cheese, crème fraîche, lemon juice, mustard, parsley, a splash of Worcestershire sauce, and whisked eggs. Add a good deal of salt and black pepper and gently cover in the garlic cloves.
Step: 6 Bring out the pastry on a work surface powdered with flour to 3-4mm thick. Line a 23cm-diameter springform or loose-based cake tin with the pastry, ensuring little spills over the sides (the pastry is a bit short – you can patch up when lining the tin if needed). Spill the filling into the pastry case.
Step: 7 Pat dry the drained beans using kitchen paper and massage with a little olive oil, most of the lemon zest, and a pinch of salt, now spread over the squash filling. Finish with the leftover rosemary and thyme, the sage, and a drizzle of olive oil. Bake for 1 hr or 1 hr 10 mins or until the filling has settled and the beans have popped and crisp. Cut the edge of the pastry to neaten the look.
Step: 8 Bring out from the oven and leave to cool for (about 20 mins), then take it out of the tin. Spread the remaining lemon zest and more herbs on top and serve warm. The remaining are great cold, too.
