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Recipes

Squash, cavolo nero and Tunworth pie

Mark Kempson's squash pie is the best way to use this seasonal vegetable
Photograph by Issy Croker. Food and Prop Styling by Emily Ezekiel

Pumpkins and squashes herald the start of autumn, when thoughts turn to cooking warming, nourishing food. This is when these versatile ingredients shine. Varieties are countless, but worth a special mention are crown prince, butternut and - my favourite - delica, with its dense, intensely sweet, rich and buttery flesh. Always look for bright skin without blemishes and ensure it is firm to the touch. I love a pie - they are so self-contained and jammed with flavour. This one has a symphony of autumn ingredients: melting cheese, sweet, nutty squash and garlicky cavolo nero. Plus, you could easily make two and freeze one for later.

Ingredients

For the pastry

225g Cold unsalted butter, diced
450g Plain flour
1 Large egg

For the filling

650g Unsalted butter
650g Crown prince squash, peeled, deseeded and diced
1 Medium leek (about 650g), washed and thinly sliced
2 Large garlic cloves, peeled and finely chopped
150g Medium button mushrooms, thinly sliced
100g Cavolo nero, washed and shredded (stalks removed but keep them for a stock)
1 x 250g Tunworth cheese, diced
1 Egg, beaten

To serve

Grain mustard

  1. Step 1

    For the pastry, rub the butter, flour and Its sea salt together until it resembles breadcrumbs. Add the egg and 5tbsp cold water, and mix until all the liquid has been incorporated and the dough comes together. Wrap in cling film and allow to rest in the fridge for at least 30 minutes until chilled.

    Step 2

    For the filling, place a large heavy-based pan over a medium heat and add the butter. Add the squash, season with salt and black pepper, and cook for 10 minutes, stirring regularly.

    Step 3

    Reduce to a low heat, add the leek and garlic, and cook for 5 minutes, stirring. Add the mushrooms and cook for 5 minutes. Then add and cook the cavolo nero for 5 minutes, still stirring.

    Step 4

    Remove from the heat, allow to cool a little until warm. Taste and adjust the seasoning. Add the diced Tunworth.

    Step 5

    Heat the oven to 180°C/fan oven 160°C/mark 4. Roll out the pastry to about 3mm thick and cut out two circles, one slightly bigger than the other. Line a 20cm shallow pie dish with the larger pastry circle. Pour in the filling and top with the small circle, pressing down the edges with your fingers or a fork (use a dab of water to bind). Trim extra pastry. Decorate if desired.

    Step 6

    Brush with beaten egg, cut two small holes in the middle for steam to escape and chill again for 15 minutes.

    Step 7

    Bake in the centre of the oven until well browned and fully cooked (about 40-45 minutes. Set aside at room temperature until ready to serve, with grain mustard on the side.

TopicsPumpkin recipes20 ways to make pie69 ways to eat cheeseDelicious ways to eat your greensComforting autumn recipesMains