An amazing pie that reveals a hidden wow factor!
(5 votes)
Cook: 2 Hours
Serves: 18
Price: 72p per serving
Nutritional Information
Each 130g serving contains
Energy
1126kj
269kcal
1126kj
269kcal
13%
Fat
15.5g
15.5g
Med
22%
22%
Saturates
6.9g
6.9g
Med
35%
35%
Sugars
2.2g
2.2g
Low
2%
2%
Salt
0.36g
0.36g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
866kj/207kcal
Typical energy values per 100g:
866kj/207kcal
Ingredients
400g plain flour
100g unsalted butter, diced
100g lard
½ x 400g pack Asda Sweet Potato & Butternut Squash
1 large red onion, thickly sliced
2tbsp rapeseed oil
1tbsp dried sage
300g mushrooms, sliced
1 clove garlic, crushed
1tbsp finely chopped parsley
250g ricotta
200g frozen spinach, defrosted and excess moisture squeezed out
20g Parmesan, finely grated
¼tsp ground nutmeg
3 Melis Roasted Red Peppers, cut open and patted dry
2 cooked chicken breasts, (skin removed), sliced
130g Extra Special Thickly Carved Honey Roast Ham
1 large egg, beaten
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
To make the pastry, put the flour, butter and lard in a processor and pulse to coarse breadcrumbs – or rub in with your fingertips.
3
Transfer to a bowl and add 125ml chilled water.
4
Bring together with a palette knife, transfer to a floured board and knead to a dough.
5
Wrap in clingfilm and refrigerate until needed.
6
On a baking sheet, toss together the sweet potato and squash mix, the red onion and 1tbsp of the oil. Bake for 25 mins until golden and tender. Transfer to a bowl, add the sage and roughly mash with a fork. Set aside.
7
Meanwhile, fry the mushrooms and garlic in the remaining oil for 4-5 mins until softened and any liquid has evaporated. Transfer to a bowl and stir in the parsley. Set aside to cool.
8
In a small bowl, combine the ricotta, spinach, Parmesan and nutmeg.
9
Roll out two-thirds of the pastry on a lightly floured surface and line a 20cm round springform tin. Spread the base with the veg mash, add a layer of red pepper, then the chicken, mushrooms and ham. Top with the ricotta mixture.
10
Roll out the reserved pastry into a round, big enough to cover your pie with a small overlap. Brush the edge of the pie with egg and top with the pastry lid, press down to seal and remove any excess with a sharp knife. Crimp the edges with your fingers to seal completely, then cut a small hole in the middle to allow the steam to escape during cooking. Brush the top with egg and bake for 50-60 mins until the crust is golden and crisp.
11
Take out of the oven and allow to cool completely in the tin. Turn out and cut into slices to serve.