Perfect pastry for a winter dinner

Happy new year everyone! As January has well and truly begun so has the task of eating festive leftovers! After all the effort that went into making beautiful dinners for family and friends over Christmas, it is hard to find the energy for January mealtimes.

As it has been so cold I have been looking for homely, warm meals that I can cook for our family. Then I found this pastry recipe which is brilliant! It’s dairy, soya and egg free and so easy to make. It’s opened up a whole host of winter dishes that Autumn could now have! For my first attempt I made a turkey pie, and it was really tasty. You could use any leftover meat and it would work just as well. Here’s how I did it…

Leftover Pie 

Filling ingredients 

  • 1 butternut squash
  • 1 leek
  • 2 mushrooms
  • 1 cooked potato (I used a few pieces of roast potato that we had left in the fridge)
  • Any leftover meat that you have

See link below for the pastry ingredients and method! I used rice bran oil instead of olive oil and it worked fine. I also made double the amount because I wanted my pie to have a top and a base (it’s a northern thing!)

Olive Oil Shortcrust Pastry

Method

  • Heat the oven to 180 degrees (fan). Cut the squash in half and remove the seeds. Place on a baking tray, drizzle with oil and roast in the oven for 45 mins (You could roast this on another day when you are using the oven for something else then just keep it in the fridge ready).
  • While that’s cooking make the pastry and chill in the fridge.
  • In a pan gently fry the leek and mushrooms. Add any herbs you want.
  • Peel the skin of the squash and blend in a food processor/mash with a fork. Add a little oil to loosen the mixture so it can be spread onto the pastry base. Then mix in the leek and mushrooms.
  • Blind bake the pastry as per the recipe.
  • Then pour the squash mix onto the pastry base.
  • Add the meat into the mix and place the potatoes on top (thinly sliced).
  • Roll out the pastry top and place on the pie. Egg wash and bake for around 30 mins/until the filling is piping hot.

A warming dinner to brighten up a wintry January day 🙂

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Jam Tarts

For a treat you could also try the jam tarts that we made today! So easy and gave us an activity to do inside whilst it was raining. Just make a single amount of the pastry then cut out into circles and fill with a teaspoon of jam. Bake at 180 (fan) for 10-15 mins. A lovely dairy free treat that the kids can help to bake.

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