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Four butternut squash pies with one being cut into revealing the inside. Tried & Tested

Butternut and goats cheese pies

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5 stars based on 1 ratings

These make a delicious lunch time treat and are great to take on a picnic too!

Key Information

  • Prep:
  • Bake:
  • Serves:
  • Skill level:easy

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Ingredients

For the pastry

  • 250g 8⅞ oz Plain white flour (we use Allinson) Plain white flour
  • 75g 2¾ oz Butter (unsalted)
  • 75g 2¾ oz Lard
  • pinch pinch Paprika
  • pinch pinch Salt
  • 5tsp 5tsp Water cold

For the filling

  • 500g 17⅝ oz Butternut squash (peeled)
  • 1 1 Red pepper
  • 2tbsp 2tbsp Olive oil
  • 100g 3½ oz Goats' cheese
  • 4tsp 4tsp Red pesto
  • 4tbsp 4tbsp Parsley (finely chopped)

For the glaze

  • 1 1 Egg(s) (free range) beaten

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the oven to 200°C (fan 170°C, gas mark 5).

  2. Classic mode Step 2

    For the pastry, sift the flour and a pinch of salt and paprika into a large bowl. Rub in the butter and lard with your fingers to form breadcrumbs.

    Ingredients for this step

    • 250g 8⅞ oz Plain white flour (we use Allinson) Plain white flour
    • pinch pinch Salt
    • pinch pinch Paprika
    • 75g 2¾ oz Butter (unsalted)
    • 75g 2¾ oz Lard
  3. Classic mode Step 3

    Stir in 5-6 tsp of cold water, adding it gradually to make a soft dough. Wrap in clingfilm and chill in the fridge for at least 15 minutes.

    Ingredients for this step

    • 5tsp 5tsp Water cold
  4. Classic mode Step 4

    Cut the butternut squash into 2cm chunks and place in a large roasting tin. Cut the red pepper into strips, discarding the seeds and core.

    Ingredients for this step

    • 500g 17⅝ oz Butternut squash (peeled)
    • 1 1 Red pepper
  5. Classic mode Step 5

    Place in the roasting tin and drizzle with olive oil. Spread out in a single layer then roast for 30 minutes, stirring occasionally. Allow to cool before filling the pies.

    Ingredients for this step

    • 2tbsp 2tbsp Olive oil
  6. Classic mode Step 6

    Increase the oven temperature to 220°C (fan 200°C, gas mark 6).

  7. Classic mode Step 7

    Cut the pastry into 6 equal pieces. Roll 4 pieces into circles large enough to line 4 individual 12 cm round, fluted flan tins. Line the tins with pastry, and trim off any excess.

  8. Classic mode Step 8

    Divide the cooled butternut squash and peppers between them. Add 1 tsp red pesto to each and sprinkle with parsley. Crumble the goats cheese and divide between the pies.

    Ingredients for this step

    • 4tsp 4tsp Red pesto
    • 100g 3½ oz Goats' cheese
  9. Classic mode Step 9

    Add pastry trimming to the remaining pastry, then cut into 4 and roll each into a circle, large enough to make lids for the pies. Dampen the edge of the pies and place the pastry lids over the filling. Press the edges down well and make 3 small holes with the point of a knife in each.

  10. Classic mode Step 10

    Beat the egg and brush over the pastry. Bake for 15 minutes, then reduce the oven temperature to 180°C (fan 160°C, gas mark 4) and cook for a further 15 minutes until golden brown and crisp.

    Ingredients for this step

    • 1 1 Egg(s) (free range) beaten