Use this as a base recipe if you prefer, swapping the filling for whatever is in your fridge! I also love spinach & goats cheese, classic bacon & gruyere or broccoli and stilton.
- 100g flour
- 100g butter, cubed
- 50g cheddar
- 1 pinch paprika
- 1 small butternut or squash | cubed and roast at 180 until soft (20-25 mins)
- 250ml cream
- 3 eggs
- 50g cheddar | grated
- 150g feta | cubed
- 150g pancetta, sliced to thin matchsticks | fry on a low heat until crispy
Blitz the pastry ingredients together until they come together in a ball. Wrap and put in the fridge for 30 mins to firm up.
Meanwhile, prepare your filling. Whisk together the cream, eggs and cheddar with some seasoning.
Heat oven to 180C.
Line a pie dish with your pastry and pop in the fridge for another 15 minutes to firm up again. Add the squash, feta and pancetta, top with the cream mixture and bake in the oven for 20-25 minutes, until the filling in the centre isn’t wobbly and bounces back to the touch.
Serve with a divine salad. Enjoy x