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Crown prince squash, Ticklemore cheese and spinach pie - from The Field Kitchen at Riverford

PUBLISHED: 10:37 03 August 2014 | UPDATED: 12:46 10 August 2015

Rob Andrew, Head Chef of The Field Kitchen at Riverford

Rob Andrew, Head Chef of The Field Kitchen at Riverford

Crown prince squash, Ticklemore cheese and spinach pie - from The Field Kitchen at Riverford


This hearty pie recipe is from Rob Andrew, Head Chef of The Field Kitchen at Riverford

Photos by Martin Ellis

This perfect treat for the onset of autumn echoes the colours of the season into the bargain. Perfect served with a simply dressed salad of bitter leaves and late season cobnuts, or serve with a steaming heap of kale and garlic. 

Makes enough for 4 as 1 big pie or 4 individual small ones. 

Ingredients
1 medium-sized Crown prince squash
2 red onions
2 cloves garlic 500g washed fresh spinach
3-4 sprigs thyme
200g ticklemore goat’s cheese
Nutmeg
600g good quality all-butter puff or flaky pastry
1 egg
Salt and black pepper

Method 

1 peel the squash, remove seeds and pulp and cut into decent 1.5 inch-sized chunks. oil and season with salt and pepper and roast at 180ËšC for  25-40 mins or until just tender.
2 Meanwhile, peel and slice the red onion and fry slowly with a glug of light olive oil for 30 mins, until soft and sweet. Finely chop the garlic and add to onions for the last 5 minutes of cooking.
3 bring a deep pan of well-salted water to a rolling boil, have a bowl of ice cold water ready. load the spinach into the water and stir, cook for 20-30 seconds and remove with a slotted spoon. plunge straight into the icy water, this will arrest the co oking process and help retain the verdant colour. When cool, remove the spinach and squeeze dry and roughly chop.
4 in a large bowl, add the squash, onions, spinach, crumbled goat’s cheese, thyme leaves, a few twists of black pepper and a grating of nutmeg. Mix together gently. if the mix seems too dry you can moisten it with a few tablespoons of crème fraiche or mascarpone. Season.
5 roll out half the pastry until 3mm thick, and line a buttered 22cm pie dish with it. roll the rest of the pastry to a size fit for the lid. rest in the fridge for half an hour.
6 preheat your oven to 190ËšC, fill the pie dish to the brim with the filling mix. beat the egg and brush the overhanging pastry, place the pastry lid on and press the edges together. roughly trim the edges and crimp together with your thumb and forefinger. brush the lid with the beaten egg, lightly score in a criss cross pattern and cut 1 or 2 vents for the steam. Cook for 20-25 mins or until golden brown.



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