Plant-Based Winter Squash & Sage Pastry Pie
This comforting, plant-based pie is a perfect match for cooler evenings. You'll cook root vegetables and sage in a decadent creamy sauce, before adding spinach, black pepper and a flaky pastry lid on top.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Vegetable oil, Flour, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil half a kettle
Peel and finely chop your brown onion[s]
Peel and finely chop (or grate) your garlic
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chopped onion and garlic with a generous pinch of salt and cook for 3-4 min or until slightly softened
Meanwhile, peel and chop your potato[es] into small bite-sized cubes
Top, tail, peel and chop your carrot[s] into quarters lengthways, then into batons
Add the chopped potatoes, carrot batons and butternut squash cubes to the pan with your dried sage and cook for 3-4 min, or until the veg begins to lightly colour
Wash your spinach and pat it dry with kitchen paper
Add your creamy single soy and vegetable stock mix with 150ml [200ml] [250ml] boiled water
Add the spinach to the pan and season with a generous grind of black pepper
Give everything a good mix up and cook, covered, for 20-25 min or until the potatoes and squash have softened and the sauce has reduced – this is your winter squash & sage pie filling
Meanwhile, line a baking tray (or two!) with non-stick baking paper and dust your work surface with a generous sprinkling of flour
Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into squares (1 per person!)
Add the pastry square[s] to the tray[s] and score a 1cm border around the edge of the pastry with a knife, then crimp the borders with a fork and put the tray[s] in the oven for 15 min or until puffed up and golden – this is your pie lid[s]
Wash your spring greens then pat it dry with kitchen paper, discard the tough stalks and slice lengthways into wedges
Add the spring green wedges to a large piece of tin foil with a drizzle of olive oil, 2 tbsp [3 tbsp] [4 tbsp] water and a pinch of salt
Scrunch the foil around the greens to form a tightly sealed parcel and add to a baking tray (or two!)
Put the tray[s] in the oven for 10-12 min or until the spring greens are tender
Serve the pie lid[s] over the winter squash & sage filling with the spring greens to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, nut, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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