Butternut Squash and Apple Pies

By Joseph Whitmore of One Dish Room



170g self-raising flour

85g Vegetarian suet

100ml water Pinch of salt and pepper


1 butternut squash (or other type)

1 cooking apple

1 tsp cinnamon

1 tsp sumac

Salt and pepper

Olive oil

1 tsp dijon mustard


1. First, chop the squash in half. Remove the seeds, and cut into small cubes - you can leave the skin on. Add to a roasting tray and toss in olive oil, salt and pepper and place in an oven set to 180 degrees.

2. Next, mix together the dry ingredients and slowly add the water whilst mixing with your hands. If the mixture becomes too wet, add a little flour. Knead for a couple of minutes and leave until the other ingredients are cooked. The dough should be smooth to the touch and easy to roll out

3. When squash has gained some golden colour (after roughly 35 minutes), add the apples to the same tray, add cinnamon and sumac. Toss and place back in the oven until the apples have softened and also gained some colour

4. Add the squash and apple to a bowl and stir in mustard and slightly mash

5. Roll out the pastry to 1cm thick, cut out circles. This recipe will make roughly 4 discs of 10cm in diameter. You could spread the mixture out into 4 open pies, or 2 full covered pies. For covered pies, spoon mixture onto one disc, then place a disc on top and crimp around the edges. Brush with milk and season with salt and pepper. Place on a baking tray dusted with flour or a little cornmeal, and bake at 180 for 40 minutes, or until golden