This butternut squash, goats cheese and spinach pie makes a great gluten free savoury bake for when you are meated out but want winter comfort food.
Butternut Squash, Goats Cheese and Spinach Pie
Serves 8 | Prep 40 mins (plus 30 mins resting) | Cook 35 mins |
GF EF MF
For the pastry:
- 85g brown rice flour
- 85g cornmeal
- 25g grated parmesan cheese
- ½ tsp salt
- 140g cold butter
- 110 cold plain mashed potato
- 1 x egg beaten for glaze
For the filling:
- 300g butternut squash
- 300g sweet potato
- 150g leeks
- 300g goats cheese
- 50g gluten free plain flour
- 100g butter
- 300ml milk
- 2 handfuls of spinach
- 1 tbsp chopped fresh thyme leaves
- ½ tsp nutmeg
- Salt and pepper for seasoning
- Preheat oven to 200˚C/180˚C fan/gas mark 6. To make the pastry, sieve the rice flour, cornmeal and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the parmesan until fully combined.
- Add in the cold mashed potato and using a knife bring the mixture together into rough dough.
- Turn this out onto a work surface lightly dusted with rice flour and knead until smooth. Wrap in clingfilm and allow to rest in the fridge for 30 mins
- To make the filling, chop the butternut squash and sweet potato into 2.5cm chunks and prepare and trim the leeks into 2cm rounds. Season and steam the squash above boiling water for 10 mins and then add in the sweet potato and cook for a further 10 mins until softened.
- In a frying pan gently fry off the leeks with 50g of butter for 10 mins until they are translucent, then transfer all the cooked vegetables into a bowl and allow to cool completely.
- To make the sauce, gently melt the remaining 50g butter and add in the gluten free plain flour, using a wooden spoon stir until a smooth roux is formed.
- Cook the flour and butter mixture for 5 mins and then slowly add the milk stirring continuously. Simmer for about 5 mins until thickened. Finally, add 150g of the goats cheese and allow to melt into the sauce and season to taste.
- To assemble the pie, mix together the steamed vegetables, wilted spinach, nutmeg, thyme and cheese sauce. Fill a 20cm round enamel pie dish with the mixture and then sprinkle on the remaining goats cheese.
- Roll out the pastry on a surface lightly floured with rice flour to about ½ cm thick. Using the edges of the rolled pastry, trim enough 1 cm strips to cover the rim of the pie dish. Using a pastry brush wet the outside rim of the pie dish with the egg glaze and firmly press the strip of pastry around the rim.
- Wet the pastry strip around the dish rim and place on the remaining pastry lid and press down to seal. Using a knife, trim and crimp to seal the edges of the pie and any trimmings left over can be used to make decorations for the top. Finally, brush the top with egg wash and make a small hole in the middle of to allow steam to escape whilst cooking.
- Place your pie into the preheated oven for 40 mins until the filling is bubbling and the pastry is golden.