Butternutsquash, cannellini bean and spinach pie
I RECENTLY MADE THIS PIE FOR A GIRLY LUNCH – EVERYONE LOVED IT AND ASKED ME FOR THE RECIPE, I HAD MADE IT UP AS I WENT ALONG, SO HERE IT IS FOR YOU TO TRY
- Block of wholemeal pastry (make own or buy if in a rush)
- I medium butternut squash
- Oil (I always use coconut oil)
- I leek, chopped
- 2 cloves of garlic, chopped
- 1 carton of organic cannellini beans in water
- 1 bag of fresh spinach
- About 2 tsp of boullion powder
- Black pepper to taste
- 1/2 tsp cinnamon
- 1/4 tsp turmeric
- Chilli powder/paprika to taste
- Small bunch of fresh coriander, chopped
- A little water and milk (I use soya)
- Beaten egg for glazing
Peel and chop the squash into one inch cubes, boil for 7-10 minutes until just soft (but not too soft).
Fry the leek in some oil until soft and add garlic, add spices at this point.
Cook the beans in the leek mixture for a few minutes and add the spinach – cook on low until spinach has wilted.
Add boullion powder and pepper to taste (I always taste as I go along) fold in the squash and stir until well mixed.
Pour in a little water and milk until the mixture is thick but not wet, add fresh coriander
Roll out pastry and line the pie dish, cover in grease proof paper and put in freezer for 10 -15 mins, then pour rice or baking beans into dish and bake pastry ‘blind’ for about 10 mins, take off grease proof paper and rice, brush a little egg onto pastry and put back in oven for 2 mins or so.
Fill the pie dish with the cooled pie mixture, roll pastry onto the top and seal the edges. Brush top with beaten egg and cook for around 20 mins.
Enjoy with a big salad!
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Rachel Jamison 07929 203653 e:email@example.com
Diploma in diet and nutrition – Allergy Intolerance testing