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  3. Creamy Squash, Butter Bean and Leek Pie

Creamy Squash, Butter Bean and Leek Pie

This vegetarian pie is filled with a mixture of creamy butternut squash, aromatic leeks and deliciously tender butter beans. Perfect for any occasion from Christmas dinner to a summer picnic.

Ȑ
Difficulty
Medium
ȑ
Time
300 min
&
Author
Kenwood
lorem ipsum

This recipe is prepared with:

Product Cooking Chef XL KCL95.424SI Cooking Chef XL KCL95.424SI

Ingredients

Servings: 8
Makes: 1
For the pastry
650 g plain flour
300 g unsalted butter, cubed, cold
1 tsp fine sea salt
100 g water, ice cold
1  egg, beaten

For the filling
2000 g water, hot
1 tsp fine sea salt
500 g butternut squash, peeled, 1 cm cubed
1 Tbsp olive oil
1 Tbsp unsalted butter
85 g leek, sliced
2  garlic cloves, finely chopped
100 g kale, thinly sliced
100 g crème fraîche
1 tsp Dijon mustard
1 tsp fresh rosemary, leaves only, finely chopped
1 tsp fresh thyme, leaves only, finely chopped
1 Tbsp fresh parsley, leaves only, finely chopped
2 Tbsp unsalted butter
0.5 tsp fine sea salt
0.5 tsp ground black pepper
235 g tinned butter beans, drained, rinsed

To finish
1  egg yolk, beaten


Instructions

STEP 1/5

Fit the K-Beater.
Add the flour, butter and salt into the Appliance bowl, fit the splashguard.
Mix for 2 minutes on speed 2, until the mixture resembles breadcrumbs.
Add water and beaten egg.
Mix for 1 minute on speed 1, until the pastry comes together.
Wrap the pastry in plastic wrap and chill in the fridge for 2 hours.

STEP 2/5

Clean the Appliance bowl and fit the Stir Tool.
Add water and salt into the Appliance bowl, fit the splashguard.
Heat for 2 minutes at 160ºC, on speed Stir 2, until the salt dissolved.
Add squash.
Cook for 15 minutes at 105ºC, on speed Off, until softened.
Drain squash into a colander and transfer into a clean bowl.
Mash roughly with a potato masher then set aside.

STEP 3/5

Clean the Appliance bowl and fit the Stir Tool.
Add oil and butter into the Appliance bowl.
Heat for 1 minute at 120ºC, speed Off, until hot.
Add leek and fit the splashguard.
Cook for 6 minutes at 120ºC, on speed Stir 2, until softened.
Add the garlic and kale.
Cook for 4 minutes, 120ºC, on speed Stir 2, until softened.
Remove the splashguard.
Add the cooked squash, crème fraîche, mustard, rosemary, thyme, parsley, butter, salt and pepper.
Stir for 2 minutes, on speed Stir 1, until combined.
Remove the Stir Tool.
Stir the butter beans through by hand.
Transfer the mixture into a clean bowl and let cool for 30 minutes.

STEP 4/5

Place the chilled pastry onto a lightly floured work surface.
Divide into two pieces, one being twice the size of the other.
Roll out the large piece of pastry into a round about 5 mm thick.
Line the pie dish with the pastry leaving some overhanging the sides.
Spoon cooled filling into the pie dish and spread evenly.
Roll the smaller piece of pastry into a 5 mm thick round, larger than the top of the pie dish.
Brush the rim of the pie with some of the beaten egg yolk, then place the round pastry on top.
Trim and crimp the edges to seal, then brush all over with more egg yolk to glaze.
Cut a small hole in the top of the pie.
Tip: It will allow a steam to escape during baking.
Chill uncovered in a fridge for 30 minutes.

STEP 5/5

Preheat the oven to 220ºC.
Preheat a baking tray in the oven.
Remove the pie from the fridge and place on the preheated baking tray.
Bake for 40 minutes at 220ºC, until golden brown.
Remove from the oven and let rest for 20 minutes.

 

Serve.


Any leftovers will last for up to three days in the fridge, or the pie can be made ahead and frozen before baking – simply defrost in the fridge overnight before baking.
  1. Back to homepage
  2. Recipes
  3. Creamy Squash, Butter Bean and Leek Pie

Creamy Squash, Butter Bean and Leek Pie

This vegetarian pie is filled with a mixture of creamy butternut squash, aromatic leeks and deliciously tender butter beans. Perfect for any occasion from Christmas dinner to a summer picnic.

Ȑ
Difficulty
Medium
ȑ
Time
300 min
&
Author
Kenwood
lorem ipsum
Servings:8
Makes:1

Ingredients

For the pastry
650 g plain flour
300 g unsalted butter, cubed, cold
1 tsp fine sea salt
100 g water, ice cold
1  egg, beaten

For the filling
2000 g water, hot
1 tsp fine sea salt
500 g butternut squash, peeled, 1 cm cubed
1 Tbsp olive oil
1 Tbsp unsalted butter
85 g leek, sliced
2  garlic cloves, finely chopped
100 g kale, thinly sliced
100 g crème fraîche
1 tsp Dijon mustard
1 tsp fresh rosemary, leaves only, finely chopped
1 tsp fresh thyme, leaves only, finely chopped
1 Tbsp fresh parsley, leaves only, finely chopped
2 Tbsp unsalted butter
0.5 tsp fine sea salt
0.5 tsp ground black pepper
235 g tinned butter beans, drained, rinsed

To finish
1  egg yolk, beaten

This recipe is prepared with: lorem ipsum KCL95.424SI

Instructions

STEP 1/5

Fit the K-Beater.
Add the flour, butter and salt into the Appliance bowl, fit the splashguard.
Mix for 2 minutes on speed 2, until the mixture resembles breadcrumbs.
Add water and beaten egg.
Mix for 1 minute on speed 1, until the pastry comes together.
Wrap the pastry in plastic wrap and chill in the fridge for 2 hours.

STEP 2/5

Clean the Appliance bowl and fit the Stir Tool.
Add water and salt into the Appliance bowl, fit the splashguard.
Heat for 2 minutes at 160ºC, on speed Stir 2, until the salt dissolved.
Add squash.
Cook for 15 minutes at 105ºC, on speed Off, until softened.
Drain squash into a colander and transfer into a clean bowl.
Mash roughly with a potato masher then set aside.

STEP 3/5

Clean the Appliance bowl and fit the Stir Tool.
Add oil and butter into the Appliance bowl.
Heat for 1 minute at 120ºC, speed Off, until hot.
Add leek and fit the splashguard.
Cook for 6 minutes at 120ºC, on speed Stir 2, until softened.
Add the garlic and kale.
Cook for 4 minutes, 120ºC, on speed Stir 2, until softened.
Remove the splashguard.
Add the cooked squash, crème fraîche, mustard, rosemary, thyme, parsley, butter, salt and pepper.
Stir for 2 minutes, on speed Stir 1, until combined.
Remove the Stir Tool.
Stir the butter beans through by hand.
Transfer the mixture into a clean bowl and let cool for 30 minutes.

STEP 4/5

Place the chilled pastry onto a lightly floured work surface.
Divide into two pieces, one being twice the size of the other.
Roll out the large piece of pastry into a round about 5 mm thick.
Line the pie dish with the pastry leaving some overhanging the sides.
Spoon cooled filling into the pie dish and spread evenly.
Roll the smaller piece of pastry into a 5 mm thick round, larger than the top of the pie dish.
Brush the rim of the pie with some of the beaten egg yolk, then place the round pastry on top.
Trim and crimp the edges to seal, then brush all over with more egg yolk to glaze.
Cut a small hole in the top of the pie.
Tip: It will allow a steam to escape during baking.
Chill uncovered in a fridge for 30 minutes.

STEP 5/5

Preheat the oven to 220ºC.
Preheat a baking tray in the oven.
Remove the pie from the fridge and place on the preheated baking tray.
Bake for 40 minutes at 220ºC, until golden brown.
Remove from the oven and let rest for 20 minutes.

 

Serve.

Notes