Soft goat’s cheese would also work well instead of the feta, and you could swap the pistachios for any nut you fancy.
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Yields:
8 serving(s)
Prep Time:
50 mins
Cook Time:
1 hr 20 mins
Total Time:
2 hrs 10 mins
Cal/Serv:
671
Ingredients
FOR THE FILLING
25 g butter
450 g chestnut mushrooms
2 thyme sprigs, leaves picked
1 tsp. dried chilli flakes
550 g butternut squash from the neck end, peeled
1 Tbsp. Dijon mustard
125 g cranberry sauce
200 g feta, crumbled, see intro
100 g pistachio kernels, roughly chopped, see intro
180 g cooked chestnuts, roughly chopped
FOR THE PASTRY
Vegetable or olive oil, to grease
675 g plain flour, plus extra to dust
185 g unsalted butter, chopped
1 medium egg, beaten
Directions
Step 1For the filling, melt the butter in a frying pan over medium-high heat and cook the mushrooms until golden and any moisture in the pan has evaporated. Stir in the thyme, chilli flakes and plenty of seasoning, and cook for 2min, until fragrant. Set aside to cool completely.
Step 2Meanwhile, slice the squash into 1cm-thick rounds and cook in a pan of salted boiling water for 5min, until just tender. Drain and leave to cool.
Step 3For the pastry, grease a 20.5cm round springform tin with oil. In a food processor, pulse the flour and 1tsp fine salt until combined. Next, in a small pan melt the butter and 225ml cold water. Increase heat and bring to the boil. With the processor motor running, add the hot liquid and whizz until the pastry just comes together. Tip on to a work surface, bring together with your hands and knead until smooth.
Step 4Split pastry into ⅔ and ⅓, wrap the smaller portion and set aside at room temperature. Lightly flour a work surface and roll out the larger portion of pastry to a large circle and use to line the greased tin, leaving some pastry hanging over the sides. Chill for 10min.
Step 5Preheat oven to 190°C (170°C fan) mark 5. Brush the inside of the chilled pastry case with the mustard. Arrange ⅓ of the cooled squash slices over the base, then top with ⅓ of the mushrooms and dot over ⅓ of the cranberry sauce. Sprinkle over ⅓ each of remaining filling ingredients. Repeat layering twice more.
Step 6Brush the rim of the pastry with a little beaten egg. Re-flour the work surface, if needed, and roll out remaining pastry until large enough to cover the pie. Lay on top of the tin, then trim any excess pastry. Crimp edges to seal, making sure the crimping sits inside the tin (or the pie will be hard to remove). Re-roll any trimmings and stamp out some festive shapes, if you like (we used star cutters). Stick to the pastry lid with a little beaten egg.
Step 7Brush the pastry lid and decorations with more beaten egg, put pie on a baking tray and cook in the oven for 30min (reserve remaining beaten egg). Carefully unclip and remove the outside ring of the tin. Brush the pastry sides with more beaten egg and return to the oven (still on tin base on the tray) for 35min, or until deep golden. Leave to cool on the tray for 10min before transferring to a board or cake stand and serving.
GET AHEAD Prepare to end of step 6 up to a day ahead. Loosely cover pie and chill. Cover and chill remaining beaten egg. Complete recipe to serve.
GH TIP This pie is also delicious served at room temperature, as part of a buffet. Once cooked, cool completely, then wrap well and chill. Bring to room temperature before serving.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
