It may not be as pretty as the Uchiki Kuri squash pie, but let me tell you this is one comforting pie. Today, I would go as far as saying, its better than a dessert. Why?



Serves 4 - 6
Ingredients
1 medium butternut squash , weighing just over 1kg
2 tablespoons of olive oil
6 spring onions, sliced diagonally including the green parts
2 - 3 fresh red chillies, sliced
1 tablespoon of cumin, lightly toasted
1 x 400g tinned can of cooked chickpeas, drained and rinsed
Salt to taste
2 tablespoons of fresh coriander, minced
Method
Peel the squash, slice in half and scoop out the seeds. Chop the flesh into bite sized pieces. Put them into and large oven proof dish and toss them in 2 tablespoons of oil. Roast at gas mark 5 for about 15 -20 minutes or until tender. Tip half of the butternut squash into a large bowl and mash. Then add in the remaining squash pieces, chickpeas, cumin, salt, coriander and give it a good stir to combine. Set aside and allow to cool.
Now make the hot water crust pastry.
For the hot water crust pastry
To line deep 7 inch spring form round cake tin
Ingredients
350g plain flour
1 teaspoon baking powder (optional)
Pinch of salt
½ - 1 teaspoon chilli flakes
100g solid vegetable fat or shortening, chopped (I use Trex)
100ml water
Olive oil to glaze
Method
Mix together the dry ingredients.
Melt the vegetable fat in the water and heat until about to boil. Add the liquid to the flour, baking powder if using, salt and chilli flakes and stir with a wooden spoon until a dough is formed. Now you have to work very quickly, as the dough will get cold and be tough to work with. Keep some of the dough back for the lid, then roll out the rest quickly and line the tin, pressing down so that it is snug to the tin and in its grooves. Then fill the tin with the cooled filling. Press gently down with a spoon. Cut of excess dough around the tin and roll out again so that it fits the top of the pie filling as a lid. It will overlap, just cut off the excess with a knife to make it look presentable. Place the lid over the filling, then gently press or pinch into the side of the pie so it seals or with a fork. Brush with oil and make a small steam hole in pie.
Bake in preheated oven Gas mark 6 for 45 to 1 hour till golden. Serve warm or cold.
Filling idea inspired by Denis Cotters Cafe Paradiso Seasons.