Skip to content
Butternut squash, sage and caramelised onion filo scrunch pies recipe

Butternut squash, sage and caramelised onion filo scrunch pies recipe

0 ratings

Created by The Tesco Real Food team

These flaky filo pastry pies pack a festive flavour punch! Filled with a scrumptious mix of roasted butternut squash, miso and caramelised onion, with toasted pecans and zesty orange, they make the perfect veggie and vegan Christmas dinner main. See method

Ingredients

  • ½ medium butternut squash, peeled, deseeded and cut into 2cm chunks
  • 1 tbsp miso paste
  • 3 tbsp, plus 1 tsp olive oil
  • 20g pecan halves, finely chopped
  • 2 onions, finely sliced
  • 4 sprigs sage, leaves picked and finely chopped
  • 3 sprigs thyme, leaves picked
  • 100g baby leaf spinach​
  • ½ orange, zest and juice
  • 6 sheets filo pastry
  • 1 tbsp Dijon mustard
  • ½ lemon, zest and juice
  • 80g pack watercress
2 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    1055kj
    253kcal     13%

  • Fat

    11g 16%

  • Saturates

    2g 8%

  • Sugars

    9g 10%

  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 30.4g Protein 5.4g Fibre 4.7g

Method

  1. Preheat the oven to 220°C, fan 200°C, gas 7.
  2. On a large baking tray, toss the butternut squash in the miso paste and 1 tbsp oil. Roast on the middle shelf of the oven for 35-40 mins, tossing every 10 mins, until softened and lightly caramelised. Scatter over the pecans and cook for 3-4 mins longer until golden and fragrant.
  3. Meanwhile, heat 1 tbsp oil in a large saucepan over a medium heat. Add the onion, sage and thyme, cover and cook for 20 mins, stirring occasionally, until softened and caramelised. Uncover, add the spinach and cook for 4-5 mins until wilted and any excess liquid has evaporated. Remove from the heat and stir through the roasted squash, pecans and the orange zest.
  4. Reduce the oven temperature to 200°C, 180°C, gas 6.
  5. Fold each sheet of filo pastry in half and spoon a quarter of the filling into the centre of each, lift the filo up and around the filling, scrunching and twisting it at the top to fully enclose the filling.
  6. Place the pies on a large baking tray. Brush all over with the 1 tsp oil. Bake on the middle shelf of the oven for 35-40 mins until crisp and evenly golden.
  7. Whisk the remaining 1 tbsp oil, the mustard, lemon juice and zest and orange juice together until evenly combined. Toss through the watercress and serve with the squash pies.

See more Christmas dinner recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.