Cranberry, Squash & Stilton Open Filo Pie- John Whaite Inspired

 

So we had a few ingredients from Christmas dinner in the fridge/ freezer which needed to be used up. I hate wasting food and got this inspiration from John Whaite where he made something similar. I have altered the ingredients and provided the heat setting to cook it at (a heat setting wasn't provided). These little red gems on top of the pie are just so good- tart but sweet with the balance of the savoury and satisfying filling.

 

Please see below for the recipe.

 



 Cranberry, Squash & Stilton Open Filo Pie

Serves 6

Ingredients
 

• 110g baby leaf rocket
• 120g baby spinach
• ¼ cup water 
• Medium butternut squash
• Olive oil, to drizzle
• Salt and black pepper to taste
• 6 sheets filo pastry
• 70g butter
• ½ tsp grated nutmeg
• ½ tsp chilli flakes
• 1 red onion, chopped
• ½ white onion, chopped
• 1/4 tsp dried garlic flakes
• 75g walnuts, roughly chopped
• 70g Saint Agur cheese
• 2 large eggs
• 4 tbsp cranberry sauce
• 200g frozen cranberries

Method

Prick the butternut squash and microwave for 6 minutes. After 6 minutes use a tea cloth, turn around on to the opposite side and microwave for a further 6-7 minutes. Place the butternut squash on a chopping board to cool slightly.

Add rocket and spinach in a pan with the water on a medium heat, cover with lid for around 4 minutes until wilted, switch the gas off and take the lid off.

Come back to the butternut squash as its cooler, cut in half, discard the seeds. I realised it needed doing a bit longer as it was white and hard in the middle. Microwave each half separately if this happens for 3 minutes.

 Cut into small cubes. Add onto a baking tray lined with grease proof paper. Sprinkle with salt, black pepper and drizzle with olive oil. Place in the grill on a medium setting until the edges are crispy.

As the rocket and spinach is cool add to a cheese cloth or kitchen towel and squeeze water into a bowl until no more water comes out

The  spinach/rocket water can be reserved for a smoothie or consumed on its own- very high in nutrients!

 

This is what the rocket and spinach will look like

 

Fry the onion for 4 minutes on a medium heat with a knob of butter or some oil. Switch off and add garlic and chilli flakes.

 

The above can be prepared in advance

 

Melt 70g butter in a pan. Brush a sheet of filo with a little melted butter and place it, butter side down into a 20cm spring form tin. Leave the excess pastry hanging over the edge. Repeat with the remaining sheets of filo, placing each at slightly different angles in the tin.

 In a bowl mix the squash, rocket/spinach, nutmeg, onion/garlic, walnuts, crumble in the cheese, eggs,  and mix until well combined. Pile into the pie and squash down slightly.

 

 

Heat cranberry sauce with 1 tbsp of water. When runny, remove from the heat and stir in the frozen cranberries. Pour on top of the pie, distributing as evenly as possible, then fold the excess pastry up and slightly over the cranberries – don’t cover it completely, just scrunch the pastry up around the edge.

 

Bake in the preheated oven (180°C) for 25 minutes, then remove and allow to cool for 10 minutes before serving. Serve with new potatoes and stuffed mushrooms. 

 

 

So guys this is my last post of 2015! I would like to say a massive thank-you to all that are supporting me. It's amazing to see your pictures of my recipes! Have a safe one on NYE and I will write to you in the new year!!

 

Kimren xo