Additional Ingredients

For the Filling

500 grams	Butternut Squash (peeled)
1	Red Pepper
2 tbsp	Olive Oil
100 grams	Goats Cheese
4 tsp	Red Pesto
4 tbsp	Parsley (finely chopped)
1	Free Range Eggs (beaten, ready to glaze)

How to make Butternut and Goats Cheese Pies

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1. Heat the oven to 200°C/ Fan 170°C/ Gas Mark 5.
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. Stir in 5-6 tsp cold water to make a soft dough. Wrap in clingfilm and chill.
3. 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. Add to 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.
4. 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.
5. 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.
6. 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.
7. Now pre heat the oven to 220°C/ Fan 200°C / Gas Mark 6. Beat the egg and brush over the pastry. Bake in the pre heated oven for 15 minutes, then reduce the oven temperature to 180°C / Fan 160°C / Gas Mark 4 and cook for a further 15 mins until golden brown and crisp.

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