My friend Amanda made this pastry case, which I baked and left to cool. Then I filled it with onions that I’d cooked down with a dash of sugar and topped it with my feta mix – a recipe I’ve posted before as a filling for butternut squash or sweet potatoes (Click for that post here). This time I used the butternut squash as the filling (roasted in chunks in the oven with oil and a little balsamic, dropped the coriander and used peppery mustard leaf as a topping. It makes a great alternative dish for vegetarians. I repeat the filling recipe below if you can’t be bothered to track back. I do enjoy baking pastry cases then adding a cooked filling as I have a phobia of soggy pastry bases!
3 large onions sliced and cooked down with a little oil and sugar
1 large butternut squash, peeled, cubed and spiced with salt, paper and a little cayenne. Baked in the oven with olive oil and balsamic until tender.
Mix one pack of broken up feta cheese (200-250 g) with:
1 clove of crushed garlic, 1/2 tsp of coriander seeds crushed and 1/2 tsp fennel seeds, one chopped fresh chilli (optional) and a glug of olive oil. Sprinkle with sliced black olives, and top with fresh coriander or parsley.
Top with three or four shredded leaves of peppery mustard leaf, and slices of fresh red chilli.
A note on pastry
As for the pastry, Amanda and I use1/2 fat to flour, in this case 250g butter to 500g flour and just enough water to pull it together. Don’t overwork it, it is good to see globets of unmixed butter in the dough. Amanda puts the water in the freezer until it has the thinnest skin of ice, then adds that to the butter flour mix. It made the pastry much crisper. Roll out or squash into the pastry tin (12″/30cm) and leave in the fridge to harden for a couple of hours, or overnight, before baking.