In keeping with last week’s theme and to coincide with the end of British Pie Week 2019 – which runs from Monday 4 March to Sunday 10 March we will be making – Roasted Butternut Squash, Broccoli & Stilton, Filo Pastry Pie.

Whether savoury or sweet, pies are a comforting way to enjoy a variety of ingredients.  Whether encased in flaky pastry or topped with mash, pies make a hearty, meal.

No other country does meat pies quite like Britain.  Once you’ve mastered the basic art of ingredient preparation the filling and flavour combinations are endless.   With high quality ready-made pastry easily available these days – even Mary Berry admits to using shop bought filo which we to will be using due to time constraints.

Our pie will have a crisp light, golden filo pastry top and a rich, creamy filling, not for nothing is pie considered a much loved classic of British cooking and a hearty winter warmer.

Our butternut squash will be paired with broccoli and rosemary and the English blue cheese, Stilton which is made exclusively in three counties: Derbyshire, Nottinghamshire and Leicestershire, often crowned the “King of English cheese.  Stilton, pairs well with broccoli and is a perfect bedfellow for butternut squash, as it has a rich, flavour and a moist, crumbly texture. 

In this week’s dish we will be using the following skills:

Weighing, measuring, chopping, cutting, slicing, mixing/combining, blending, boiling/simmering, straining, brushing/ layering, baking.

See you at the weekend Junior Chefs.