This hearty soy-free pie is baked to perfection with butternut squash, closed cup mushrooms, whipping cream and more. Enjoy a delicious dinner of vegetables and flaky puff pastry.
Special diets: Vegetarian | soy-free |
️Allergens: not vegan | gluten | lactose | nuts | eggs |
⏱ 240 mins – easy
🍽 8 servings – 666 kcal per serving
- 2 tsp salt
- 2 tsp black pepper
- 18 oz butternut squash
- 2 tbsp olive oil
- 1 bunch sage
- 2 shallots
- 18 oz closed cup mushrooms
- 3 cloves garlic
- 0.6 cups whipping cream
- 7 oz bread
- half tsp ground mace
- 5 oz chestnuts
- 1 nutmegs
- 18 oz puff pastry
- 0.4 oz all purpose flour
- 14 oz beets
- 1 eggs
- 1 tbsp sesame seeds
- 1 fork
- 1 grater
- 1 peeler
- 1 knife
- 1 mortar
- 1 oven toaster
- 1 toaster tray
- 1 food processor
- 2 colander
- 1 oven
- 1 baking tray
- 1 frying pan
- 1 board
- 1 rolling pin
- 1 baking sheet
- 1 brusher
- 1 fridge
- 1 wooden spoon
- 1 baking parchment
- 1 bowl
- 2 pan
Crack the eggs into a bowl and beat them using a fork to get beaten eggs.
Shred nutmegs using a grater.
Use a peeler to peel the butternut squash.
Cut the butternut squash into dices. Chop the sage. Chop the shallots. Chop the mushrooms. Peel the garlic
Crush peeled garlic using a mortar.
Preheat the toaster oven.
Slice the bread . Cut the sliced bread into cubes .
Put cubes of bread in toaster tray. Put toaster tray in hot toaster. Toast for 10 minutes. Take out toaster tray from hot toaster. Stop heat from hot toaster by unplugging it or using the switch..
Put the toasted bread in a food processor. Blitz it to get breadcrumbs.
Put 4 cups of water in a pan and boil. Add chestnuts to the pan and cook for 25 minutes.
Drain chestnuts in a colander.
Peel the chestnuts.
Chop the peeled chestnuts .
Using another pan, put 4 cups of water in it and boil. Add beets to the pan and cook for 40 minutes to get cooked beets.
Drain cooked beets in third colander.
Preheat the oven to 390°F.
Put the butternut squash in a baking tray, and add olive oil, sage, salt and pepper.
Put the baking tray in the hot oven and roast the butternut squash for 25 minutes. Then, take the baking tray out of the oven and stop the heat.
Put 1 tbsp of olive oil in a frying pan. Add the chopped shallots and stir with a wooden spoon. Fry for 10 minutes, then add the chopped portabella mushroom and stir. Fry for 15 minutes more, then add crushed garlic, half of the chopped sage, and stir again. Fry until all ingredients are cooked through, then add whipping cream and breadcrumbs to the mixture. Add ground mace, chopped chestnuts, roasted butternut squash and ground nutmeg to taste. Season with salt and pepper to taste as well. Stir all ingredients together until you have a smooth mushroom-squash mixture. Remove from heat when finished cooking
Put all-purpose flour on a board to get a floured surface.
Put puff pastry in floured surface and roll it using a rolling pin.
Put baking parchment in a baking sheet, transfer puff pastry to the baking sheet. Add mushroom and squash mixture to the puff pastry (in the middle, leaving 3 inches border along the top and half an inch on both sides). Put a third of beaten eggs in puff pastry (borders & sides), brush using brusher.
Add drained beets to puff pastry in the center. Fold the borders and sides of the puff pastry to get a folded puff pastry.
Put a third of the beaten eggs in folded puff pastry and brush with a brusher.
Chill folded puff pastry in fridge for 30 minutes then take out the chilled puff pastry from fridge. Brusg what is left of beaten eggs.
Sprinkle sesame seeds over chilled puff pastry.
Preheat the oven at 390°F.
Put the baking sheet in the hot oven and bake for 45 minutes.
Set aside the baking sheet for 10 minutes..
It’s ready to be served !