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Butternut squash, beetroot and chorizo pie

By December 04, 2020 , ,

A warming winter pie, it didn't last very long chez Kitchen Exile when I made it, very moreish. It tastes just as good straight out of the oven or cold. I love the way the beetroot colours everything a deep red, giving it a Christmassy colour. There's a lot of flavour contrasts going on with the earthy beetroot and chorizo, the sweetness of the butternut squash, the bitter notes of the nigella seeds and sharpness of the feta. This pie also works just as well without the chorizo should you want to make a vegetarian version of it. 

100g uncooked beetroot grated
100g uncooked butternut squash grated
50g feta crumbled into small chunks
50g chorizo chopped into very small cubes
10g nigella seeds
Salt and pepper to taste

Mix all ingredients together and put to one side in the fridge until ready
Taste the mix before seasoning as the chorizo and feta are already quite salty

200g plain white flour
115g butter
1 medium egg yolk
30ml iced water
Pinch of salt
Beaten egg yolk to glaze the pastry

Rub the butter and flour together until it resembles bread crumbs
Add the egg yolk and water and bring the mixture together until it forms a stiff dough
(this can also be made in a food processor, simply pulse the flour and butter mix until it resembles bread crumbs, then add the water and egg yolk until it comes together)
Wrap the pastry in cling film and place in the fridge for an hour to rest
Once the pastry has rested, roll out to 2mm thick
Using the rolling pin place the pastry over your pastry ring and push the pastry into the edges
Trim off the excess and re-roll out to 3mm thick and roughly the same size as the pastry ring this will form the lid

Assembling the pies
Fill the chilled and lined pastry ring with the filling 
Glaze the sides of the pastry with either water or egg wash and then place the lid on top.
Press down the sides of the top to ensure it is all sealed
With a knife make a small slit in the top to allow steam to escape
Glaze with the beaten egg
Cook at 190c (fan), 200c (normal) or BBQ indirect at 200c for 40 mins 

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