Please wait, the site is loading...

Butternut squash, Stilton and kale pies with walnut pastry


Serves: 6-8
timePrep time: 40 mins
timeTotal time:
Butternut squash, Stilton and kale pies with walnut pastry
Recipe photograph by Dan Jones

Butternut squash, Stilton and kale pies with walnut pastry


Serves: 6-8
timePrep time: 40 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
1024Kcal
Fat
77gr
Saturates
41gr
Carbs
57gr
Sugars
16gr
Fibre
9gr
Protein
21gr
Salt
1.3gr

Felicity Cloake

Felicity Cloake

Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating. 
 
See more of Felicity Cloake’s recipes
Felicity Cloake

Felicity Cloake

Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating. 
 
See more of Felicity Cloake’s recipes

Ingredients

For the pastry
  • 50g walnuts
  • 250g plain flour, plus extra to dust
  • 150g cold butter, diced
For the filling
  • 1.25kg firm pumpkin or butternut squash, peeled, deseeded and cut into 2cm dice
  • 3 tbsp olive oil, plus extra to grease
  • 2 red onions, thinly sliced
  • 5 sage leaves, finely chopped
  • 2 tsp cornflour
  • 200ml milk
  • 1 x 300ml carton double cream
  • 1 x 220g pack Stilton, rind removed, crumbled, or vegetarian equivalent
  • 1 x 200g pack shredded kale, any tough stalks removed
  • 1 egg, beaten with a little water
To decorate, optional
  • 1 tbsp olive oil
  • 12 sage leaves

Step by step

Get ahead
Make up to the end of step 6 then cover with lightly greased foil (wrap well if freezing) and chill for up to 24 hours or freeze for up to 2 months. To cook from chilled, allow an extra 10-15 minutes' cooking time. To cook from frozen, bake the individual pies covered in a preheated oven (160°C, fan 140°C, gas 3), for 20 minutes, then remove the foil and turn up the heat to 180°C, fan 160°C, gas 4. Bake for 50 minutes more until crisp, golden and piping hot. For the large pie, from frozen, cook, covered, for 45 minutes at the lower temperature, then 1 hour to 1 hour 10 minutes at the higher temperature, uncovered.
  1. Heat the oven to 220°C, fan 200°C, gas 7. Spread the walnuts out on a baking tray and bake in the oven for 4-5 minutes until toasted, transfer to a plate and set aside to cool.
  2. Put the pumpkin or squash on the same baking tray and toss with 1 tablespoon oil and some seasoning. Roast for 20-25 minutes until tender, then set aside to cool.
  3. Meanwhile, use a food processor to blitz the cooled walnuts until finely ground, but don't over-process or they will become oily. Add the flour and butter and a good pinch of salt and pulse to crumbs, then gradually add about 2 tablespoons cold water until the mixture comes together into a dough. Form into a flat disc, wrap tightly with clingfilm and chill while you make the filling.
    Tip
    The walnut pastry is quite fragile, so you can roll it out between 2 sheets of baking paper to make it easier to handle.
  4. Heat the remaining oil in a wide pan and soften the onions – about 10 minutes. Add the sage and fry for another minute or so. Mix the cornflour with 2 tablespoons of the milk to make a paste, then add the rest of the milk and cream. Pour this into the pan, slowly bring to the boil, stirring, then reduce the heat and simmer very gently for 5 minutes, until smooth and thickened, then take off the heat. Crumble in the cheese and stir until it begins to melt into the sauce, season to taste.
  5. Meanwhile, bring a large pan of salted water to the boil. Blanch the kale for 4 minutes, then drain and run under cold water. Squeeze out any extra water and dry well on kitchen paper. Tip into a mixing bowl, add the cooled squash and the cheese sauce and mix together. Divide between 6 x 300ml pie dishes (or spoon into a 2-litre baking dish if making 1 large pie) and leave to cool.
  6. Roll out the pastry on a lightly floured surface and cut out 6 pastry 'lids' to cover your pie dishes (or use one large piece to fit the 2-litre dish). Wet the edge of a pie dish with water and then lift a piece of pastry on top, pressing around the edge to seal. Brush with egg and cut a hole in the middle. Repeat with the other dishes and transfer to a baking tray.
  7. To bake straight away, preheat the oven to 180°C, fan 160°C, gas 4. Bake the small pies for 35-40 minutes (the large pie will take 40- 45 minutes) until crisp and golden.
  8. To decorate, heat the olive oil in a frying pan, add the sage leaves and fry until crisp, place on the hot pies just before serving.
Chef quote
A pie that packs in some of the season's best ingredients: squash, kale and Stilton, all topped with a walnut pastry. Not just for vegetarians!

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
recentlyViewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years