A couple of weeks ago when I had some time off, I spent the holidays watching lots of cooking programmes! I don’t usually watch many as I don’t enjoy seeing lots of meals with onion, garlic or nuts that I can never enjoy, but as it’s leading into veganuary I thought I might pick up some inspiration! I was actually watching John and Lisa’s Weekend Kitchen where they made a delicious-looking veggie pie! It looked so good that I went straight to Sainsbury’s and picked up some Jus-Rol gluten free puff pastry, low FODMAP vegetables and creme fraiche. I could then use some of the leftover Christmas cheese that I had in the fridge. I then came up with the pie below!
This is a great recipe for a party, or for a weeknight when you need a comforting meal. To get a really crisp top, use just yolk in your egg wash to give the pastry a really golden colour. The pie takes about an hour and a half to make and it’s so worth it.
Remove the pastry from the fridge to allow it to come to room temperature.
Roast the butternut squash and sweet potato in garlic-infused oil for 40 minutes on gas mark 6.
While the squash cooks, peel a large courgette into thin strips and fry in butter until soft.
Add the chilli flakes and thyme and season well.
Once the vegetables have cooled, mix with creme fraiche and sprinkle small cubes of stilton throughout the filling.
Using a smaller plate, cut out a circle of pastry to use as the pie base.
Add the filling to the centre of the pastry circle, leaving an inch border around the edge.
Cut out a larger circle of pastry for the top of the pie and place over the mixture.
Use beaten egg to secure the pastry, then begin scoring a pattern on the top.
Start from the centre of the pie and score a line curved outwards. Once complete, leave a small hole in the top.
Brush with beaten egg and bake at gas mark 6 (200 degrees) for 30 minutes.
This pie has definitely been a highlight of my pescatarian January, and if you’d like more recipes to try this month, take a look at my vegetarian section here. I also wrote up a summary of my pescatarian January from last year if you’re looking for inspiration.
As always, let me know if you give this recipe a try, I hope you enjoy it as much as I did!
I'm Alice, a food blogger in the UK. I follow a low FODMAP diet (gluten free, onion free, garlic free and low lactose) for IBS. Check out my latest posts for tips on eating out, product reviews and recipes.