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Layered Squash, Barley and Spinach Pie

Ingredients Required:

1 Spanish Onion.(s)

item(s)

£0.60

1 Garlic (Loose Bulb)(s)

item(s)

£0.35

1kg Carrots (White Heritage)(s)

kg

£3.30

1kg Button Mushroom(s)

kg

£3.66

01 Bay Leaf (60G Pack)(s)

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£1.00

1 Spinach (Fresh bunches)(s)

item(s)

£0.50

1 Chives (60G Pack)(s)

item(s)

£1.00

1 Berlotte Beans(s)

item(s)

£1.00

1kg Red Long Peppers(s)

kg

£1.32

1 Coriander (Bunch)(s)

item(s)

£1.35

Chesnuts
Olive Oil

This is a wonderful Christmas dish for vegetarians

METHOD

Ingredients

FOR THE FILLING

1 small butternut squash (about 1kg/2lb 4oz) peeled and cubed

3tbsp olive oil, plus a little extra for brushing

3 onions, finely chopped

3 garlic cloves crushed

100gm mushrooms sliced

85gm whole cooked chesnuts, quartered

100gm pearl barley

1.2l vegetable stock

1tbsp dark soy sauce

zest 1 lemon

250g/9oz tub recotta

200gm full-fat soft cheese

1/2x20gm/1oz pack sage leaves, picked and chopped

400gm baby spinach

20gm pack parsely leaves, chopped

 FOR THE PASTRY

 700gm plain flour

140gm butter

85gm/3oz white vegetables shortening(we used trex)

100ml milk

1 egg lightly beaten, few bay leaves (optional)

 METHOD

  1. Heat oven to 200 C/fan 180 C/gas 6 and roast the butter nut squash with 1tbsp oil for 25-30 mins, until tender then set aside.
  2. Heat remaining oil in a large pan and cook the onions and garlic for 10 mins until soft. Remove two thirds then add the mushrooms, chesnuts and pearl barley to the pan, sizzle for a few mins then add the stock, bring to the boil. Stir in the soy sauce season.
  3. Stir the zest ricotta, soft cheese, good amount of seasoning until smooth. take a third of mixture and gently fold with the sage and roasted squash. tip the spinach into a clean tea towel and squezed out all the moisture, chop, mix into the remeaning ricotta with the parsely.
  4. Make the pie, brush a 900g loaf tin with a little oil. Make 3 long triple layers strips of foil. tip 3 flour and 3 tspn salt into the largest  bowl. melt the butter shortening and milk with 200ml water in a pan. Once melted increase heat until bubbling fifercely, tip onto the flour, quickly beat with a wooden spoon. 
  5.  Ease into the tin, pressing evenly into the corner and sides. spoon in the spinach layer, smooth the surface, then reapeat with the barley and finally the squash layer. dome the squash mix slightly to give a rounded top.
  6. Heat the oven to 200 C/fan 180 C/gas 6 and put a large baking sheet inside. Brush the surface of the pie with egg. lift onto the heated baking tray and bake for 30 mins. then reduce the heat to 180C/fan 160 C/gas 4 and bake for further 1 hour and 30 mins until the pastry is golden brown.
  7.  

Recipe from BBC Good Food