-
-
Add this recipe to your binder
This recipe is in your binder
-
Butternut squash, sage and caramelised onion filo scrunch pies recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
0 ratings
These flaky filo pastry pies pack a festive flavour punch! Filled with a scrumptious mix of roasted butternut squash, miso and caramelised onion, with toasted pecans and zesty orange, they make the perfect veggie and vegan Christmas dinner main. See method
Ingredients
- ½ medium butternut squash, peeled, deseeded and cut into 2cm chunks
- 1 tbsp miso paste
- 3 tbsp, plus 1 tsp olive oil
- 20g pecan halves, finely chopped
- 2 onions, finely sliced
- 4 sprigs sage, leaves picked and finely chopped
- 3 sprigs thyme, leaves picked
- 100g baby leaf spinach
- ½ orange, zest and juice
- 6 sheets filo pastry
- 1 tbsp Dijon mustard
- ½ lemon, zest and juice
- 80g pack watercress
2 of your 5-a-day and a source of fibre
Each serving contains
-
Energy
1055kj
253kcal
13%
-
Fat
11g
16%
-
Saturates
2g
8%
-
Sugars
9g
10%
-
Salt
0.6g
9%
of the reference intake
Carbohydrate 30.4g
Protein 5.4g
Fibre 4.7g
Method
- Preheat the oven to 220°C, fan 200°C, gas 7.
- On a large baking tray, toss the butternut squash in the miso paste and 1 tbsp oil. Roast on the middle shelf of the oven for 35-40 mins, tossing every 10 mins, until softened and lightly caramelised. Scatter over the pecans and cook for 3-4 mins longer until golden and fragrant.
- Meanwhile, heat 1 tbsp oil in a large saucepan over a medium heat. Add the onion, sage and thyme, cover and cook for 20 mins, stirring occasionally, until softened and caramelised. Uncover, add the spinach and cook for 4-5 mins until wilted and any excess liquid has evaporated. Remove from the heat and stir through the roasted squash, pecans and the orange zest.
- Reduce the oven temperature to 200°C, 180°C, gas 6.
- Fold each sheet of filo pastry in half and spoon a quarter of the filling into the centre of each, lift the filo up and around the filling, scrunching and twisting it at the top to fully enclose the filling.
- Place the pies on a large baking tray. Brush all over with the 1 tsp oil. Bake on the middle shelf of the oven for 35-40 mins until crisp and evenly golden.
- Whisk the remaining 1 tbsp oil, the mustard, lemon juice and zest and orange juice together until evenly combined. Toss through the watercress and serve with the squash pies.
See more Christmas dinner recipes