I’m back from Italy with some fresh ideas. I’m obsessed with gorgonzola for one thing. However, right now: ‘here’s something I made earler’.
This was a trial and a half, but don’t let that scare you. This is easy, whether you have shop bought pastry or home-made pastry. I had both. I was using shop bought, which was in the freezer, and had defrosted. I rolled out the block and put in my pie dish and wanted to blind bake it. WRONG IDEA. I think I used too much pastry or something, but the pastry was so gooey and oily. I threw the pastry away and decided to use my food processor to make my own pastry, and IT WORKED. All things pastry and dough get me all panicky, but I made this pastry in less than a minute with my food processor. Therefore, I believe my processor is superhuman and needs a name. Does anyone have any ideas?
-Shop bought pastry, or
-250g plain flour
-1 tsp salt
-45 ml water
-125 g cold butter diced into cubes
-1x butternut squash
-2/3 cup of grated parmesan
-1/3 cup pine nuts
-2 tsp salt
-1 onion, cut into cresents
-25 g butter(or oil)
-rosemary and thyme to taste
– Pre-heat oven to gas mark 9/240 c. Cut the squash lengthways and drizzle cut side with a bit of olive oil then place the cut side down on a baking tray. Roast for about 1 hr, or until when you prod a fork in the squash, it is soft.
-Make the pastry while the squash is cooking. In a food processor, process the flour, butter and salt for about 6 seconds, until it resembles really fine breadcrumbs. Slowly add water down the tube while the processor is on, and keep on processing until 1-2 balls form. Wrap the ball of dough in cling film and put in the fridge for half an hour.
-Now there is some waiting, but you can prepare the onions by melting the butter and cooking the onions in it until soft.
-Once the butternut squash is done, scoop out the insides and discard the skin. Process the interior until mushy but still has a bit of texture. Put squash into a mixing bowl and mix with onions, pine nuts, herbs and cheese.
-Roll out your pastry on a floured surface with a floured rolling pin, and place in a greased pie dish, pushing the corners so that no air is trapped. Pour the butternut filling into the pie, and cook at gas mark 6/200 c. for 40mins-1hr.