Butternut Squash roasted with spices and tossed with red pepper pieces on a creamy ricotta custard base in a caraway seed pastry.
To complete this meal in a really colourful and fun way its great to cook up some over roasted vine tomatoes and pop them next to our Little Butternut Squash and Red Pepper Pie.
- 600g cherry tomatoes, on the vine
- tbsps olive oil
- Sea salt and freshly milled black pepper
- Fresh basil leaves
- Balsamic vinegar
- Pre-heat the oven to gas mark 6, 400°F, 200°C.
- Toss the cherry tomatoes in the olive oil.
- Season with sea salt and freshly milled black pepper.
- Place on a roasting tin and roast for 15-20mins or until the skins are turning gliden and wrinkly.
- Serve with torn fresh basil leaves and a splash of balsamic vinegar and a warm Higgidy pie.
| Per 100g | Per Pie | |
|---|---|---|
| Energy | 849kJ/204kcal | 1528kJ/367kcal |
| Protein | 4.2g | 7.6g |
| Carbohydrates | 17.2g | 30.9g |
| (of which sugars) | 2.7.g | 4.8g |
| Fat | 13.1g | 23.7g |
| (of which saturates) | 5.7g | 10.3g |
| Fibre | 1.6g | 2.8g |
| Sodium | 0.1g | 0.2g |
| Salt | 0.25g | 0.5g |
Roasted Butternut Squash & Red Pepper Filling [69%], Caraway Seed Pastry [25%], Glazed Puff Pastry Star [4%], Chilli Flakes + Lots of Hard Work.
Roasted Butternut Squash & Red Pepper Filling contains: Roasted Butternut Squash [35%], Bechamel Sauce [23%](Water, Skimmed Milk Powder, Butter, Wheat Flour, Double Cream, Mustard Powder), Roasted Red Peppers [12%], Onion, Ricotta [7%], Free Range Whole Egg, Olive Oil, Cornflour, Water, Rapeseed Oil, Butter, Cumin Seeds, Cumin, Chilli Flakes, Salt, Nutmeg, Black Pepper
Caraway Seed Pastry contains: Wheat Flour, Water, Butter, Non-Hydrogenated Vegetable Shortening, Medium Fat Hard Cheese, Caraway Seeds, Cayenne Pepper
Glazed Puff Pastry Star contains: Wheat Flour, Free Range Egg Yolk Glaze, Vegetable Oil, Salt, Emulsifier: Mono & Diglycerides of Fatty Acids.
Ingredients are suitable for vegetarians
Wheat, Gluten, Milk, Egg, Mustard
May contain traces of nuts or sesame seeds
Ann E. Fielding said:
Little butternut squash and red pepper pie is truly scrumptious and utterly yummy! It is a Prince among Pies! Like Margot from Burgess Hill, I’m a veggie and a single gal and this higgidy little pie ticks all the boxes! I had two-thirds of a pie as my evening meal (with salad and new potatoes) and put the remaining third in my packed lunch salad for work the following day – perfect! LOVELY flavour, PERFECT size and not too many calories! What about another little pie with no cheese in, Team, broccoli and butternut squash? Regards, Ann. (from Whitwell on the Isle of Wight, 12 Feb 2011)
12th of February 2011
Margot E. said:
Yum and double yum, had my first higgidy pie today from Waitrose, Burgess Hill. Butternut squash and Red Pepper. I’m a veggie so this pie was wonderful. Lovely caraway flavour and a nice hit of chilli and no nasties. The curd type filling was brill as well. As a single gal, this pie was the biz. Did not feel to guilty over the pastry as after all it was only partly covered with the ‘star’ – nice touch. Oh, your website is great too.
Warmest regards
Margot
17th of January 2011
Diana J. H. said:
Fabulous – heaven on a plate
14th of December 2010
dora said:
Just want to express appreciation for your irresitable vegetarian butternut squash and pepper pie. Seldom have I found such a perfect pie made for vegetarians.
14th of July 2010
Celia H. said:
“We love your pies and quiches (we had the butternut squash ones on Valentines Day – will they be available at other times because they are truly delicious). I particularly like the different pastries with seeds, it makes the pastry really part of the pie and not just a container!”
16th of February 2010