Pie!

Felix has recently grown out of his wheat allergy. We’ve been gradually introducing wheat to his diet little by little. He has enjoyed the delights of proper bread, puddings and the wonderful Hob Nob. I’ve been looking forward to introducing Felix to the delights of pastry, it’s made so much easier as most of the Jus Rol pastry range is dairy and soya free.

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We like to see empty plates

Now the weather has taken a wintery turn we need more comfort food.  Being a pie there was only one accompaniment needed.  Peas.

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Recipe

Dairy and Nut Free.  Can easily be adapted to be gluten, egg and meat free.  See below for some suggestions for a vegan adaptation.

You could make this with Gluten free Jus Rol but we went for the regular puff version in a 24cm square, 6.5 cm deep oven to table dish.

Preheat oven to 200c

1/2 Butternut squash, deseeded and chopped into large dice (2 cm approx)

1 leek sliced in half lengthways, washed and cut into 1/2 cm slices

4 Skinless and boneless chicken thighs cut into 2 cm chunks

300g Mushrooms cut into 1/2 cm slices

1 small glass of wine (or vermouth if you have no wine open as it’s cheaper and lasts ages!)

1 dsp cornflour

1 cup of chicken stock

1 packet of ready rolled puff pastry (removed from the fridge at least 30 mins before you need it) with 10 cm trimmed off the end.  You could save this for a roasted tomato tart another day.

1 tbsp Olive oil

Salt and pepper

Toss the butternut squash in half the olive oil and season with salt and pepper.  Roast in a hot oven for 30 minutes (turn over after 15 minutes) until slightly charred at the edges.

Meanwhile fry the leeks in a lidded pan with the rest of the olive oil until they have collapsed and softened.

Add the chicken and fry with the leeks stirring regularly for 5 minutes before adding the mushrooms.  Continue to fry for another 10 minutes, stirring regularly.

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Stir in the cornflour followed by the wine, bubble for a minute and then add the chicken stock.  Gently simmer for 5 minutes to thicken the gravy and add the roasted butternut squash.

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Leave to cool for 10 minutes so the pastry doesn’t go soggy.  Nobody wants soggy pastry even if it is from a packet!

Spoon the mixture to the centre of the ovenproof dish in a dome shape and lay the pastry over the top.  Gently tuck the pastry around the pie leaving the excess around the inside the dish.  Cut slashes diagonally at regular intervals over the pastry.

If you can eat egg brush a little egg beaten with salt over the top of the pie to give it a nice shine.

Bake in the oven for 25 minutes until puffed up and golden.  Beware with little mouths this will be very hot when it comes out of the oven.

Vegan alternative: Leave out the chicken and double the mushrooms using something with a bit more flavour like a chestnut mushroom.  You can use a vegan vegetable stock (we use the Marigold version) instead.

Serves 4

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Comfort!

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