The nights are still long, the weather forecast is for a cold snap and I’m looking for comfort food. These individual pies pack a punch with flavour and are full of goodness, exactly what is needed for the long January nights. The original recipe is from Tesco’s Real Food magazine and can be found here: http://realfood.tesco.com/recipes/individual-squash-and-feta-pot-pies.html
2 red onions, cut into wedges
1kg (2Ib) butternut squash, cut into small chunks
1 red chilli, seeded and chopped
3-4 sprigs thyme, leaves picked
2 tablespoon olive oil
200g baby spinach Seasonal ingredient
1 x 200g pack feta, crumbled
handful flat-leaf parsley, chopped
1 x 375g pack ready-rolled puff pastry
1 egg, beaten
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the onions, squash, chilli and thyme in a large roasting tin. Drizzle with the oil and season well. Roast for 35-40 minutes, until tender. Set aside to cool a little.
- Fill a kettle with fresh water and boil. Put the spinach in a colander set over the sink and pour over the boiling water to wilt. Refresh under the cold tap, then squeeze out as much excess water as possible. Tip the spinach onto a board and roughly chop.
- Add the spinach, feta and parsley to the squash mixture and toss to combine; season to taste. Divide the mixture between 4 x 300ml (1/2pt) pie dishes, adding 1 tbsp of water to each. Unroll the pastry and cut out 4 lids, one to fit each pie dish; set aside. Press the pastry trimmings round the rim of each dish and brush with beaten egg. Top each pie with a pastry lid, crimp to seal, and brush all over with the beaten egg. Make a small steam hole in the centre of each.
- Arrange the pies on a baking tray and cook for 25-30 minutes, until puffed and golden. Serve immediately.