Leek, squash and broccoli pie

Ingredients

Main

• 1kg butternut squash, cut into 1.5cm cubes
• 100g whole cooked chestnuts, chopped
• 150g vegetarian garlic and herb cream cheese
• 75g pearl barley
• 100ml vegetarian white wine
• 100g sunblush tomatoes, shredded
• 50g pine nuts
• 6 tbsp olive oil

• 1 red onion, chopped
• 3 cloves garlic, chopped
• 2 leeks, shredded
• 900 ml vegetable stock
• 100g broccoli florets
• 2 tbsp chopped fresh thyme
• 75g wholemeal breadcrumbs

For the pastry

• 150ml water
• 1 free-range egg, beaten

• 120g unsalted butter
• 300g plain flour, sifted

Method

Stage 1

Preheat the oven to 200C/fan 180C/gas 6. Place the squash in a large roasting tin
with half the oil. Turn to coat and bake for 40 minutes, stirring once, until softened. Remove from the heat and allow to cool.

Stage 2

Meanwhile, heat 1 tablespoon of the olive oil in a separate large frying pan and sauté the onion, chestnuts and 2 cloves of the garlic for 8 minutes, until softened. Remove from the heat, stir in the garlic and herb cream cheese and allow to cool. Stir into the squash and set aside.

Stage 3

Heat the remaining oil in a pan and sauté the leeks for 5 minutes, until softened. Using a slotted spoon, transfer the leeks to a plate and set aside.

Stage 4

Add the pearl barley, stock and white wine to the pan. Bring to the boil, then continue to boil rapidly until almost all the liquid has been absorbed. Add the broccoli and leeks, then bring back to the boil and cook rapidly once again until all the liquid has been absorbed. Remove from the heat and stir in the sunblush tomatoes, thyme, pine nuts and breadcrumbs. Allow to cool.

Stage 5

Place the butter and water in a pan and bring
the water to the boil, stirring until the butter has melted. Quickly tip in the flour and beat until the mixture forms a ball. Turn out on to a lightly floured surface and knead until smooth. Cut off a third, place in a plastic bag, cover and keep warm. Working quickly, roll out the pastry and use to line a 900g loaf tin, working with your fingertips to make sure there are no holes or gaps. Allow to cool and chill for 10 minutes.

Stage 6

Spread the base with the leek mixture and then top with the squash mixture.

Stage 7

Roll out the remaining pastry large enough for a lid. Brush the edges of the pastry with water and place the lid on top, pinching the edges together to seal. Re-roll any trimmings and use to decorate the pie. Make a hole in the centre, brush with beaten egg and bake for 30 minutes.

Stage 8

Reduce the oven temperature to 180C/fan 160C/gas 4 and bake for a further 30 minutes. Remove from the oven and leave for 5 minutes. Carefully remove the pie from the tin and place on a baking sheet. Brush the pastry sides with egg and bake for a further 10 minutes. Remove from the heat, leave to stand for 10 minutes and serve cut into thick slices.

Source : http://www.vegetarianliving.co.uk/recipes.php?do=view&recipe=559