For the pastry:
250g plain flour
2 tbsp poppy seeds
Pinch of salt
125g butter (or vegan butter, if preferred), very cold
2-3 tsp ice cold water
For the filling:
1 butternut squash, peeled and chopped
2 tbsp olive oil
Salt and black pepper
1 onion, chopped
1 garlic clove, crushed
1 x 400g tin of puy lentils, rinsed and drained
2 tbsp miso (optional)
2 handfuls of baby spinach
1 egg, beaten, for brushing
- For the pastry, place the flour, poppy seeds and salt in a large bowl and grate in the cold butter. Use your fingertips to rub in the butter until the mixture resembles breadcrumbs. Add a little cold water, bit by bit – just enough to bring the mixture together into a dough. Wrap in cling film and place in the fridge to rest for one hour.
- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
- Place the butternut squash on a baking tray and drizzle with one tablespoon of the olive oil. Season with salt and pepper and roast for 30-35 minutes or until soft.
- Heat the remaining oil in a large pan over a medium heat and cook the onion and garlic for 2-3 minutes. Add the lentils.
- Stir the miso together with two tablespoons of warm water and add to the lentil mixture. Simmer and reduce for 4-5 minutes, then add the spinach and roasted squash and season well with salt and pepper. Remove from the heat and allow to cool fully.
- Roll out your pastry. Using a small plate or bowl, cut out 8-12 circles. For each pie, top one circle with the filling, keeping it in the centre. Brush around the edges with beaten egg, then cover with a second circle of pastry. Use a small knife to trim the edges so that they are neat, then use a fork to crimp down the edges. Brush all over with egg wash and sprinkle with extra poppy seeds.
- Bake for 15-20 minutes until the pastry is fully cooked and golden brown in colour. Remove and allow to cool slightly before serving.
501kcals, 25.4g fat (12.1g saturated), 60.7g carbs (3.5g sugars), 14.9g protein, 7.9g fibre, 0.382g sodium