Beetroot and squash ‘Huntsman Pie’

Simon Hibberd, Head Chef at Woodhall Spa Golf Club, has prepared a recipe for an alternative ‘Huntsman Pie’ which is brimming with local and winter ingredients.

With Cote Hill Blue Cheese, Sage and Onion Stuffing, Beetroot, Squash and Chilli Ketchup.

Pastry
Rub together the flour and margarine to the consistency of fine breadcrumbs. In a saucepan, on a low heat, melt the vegetarian suet with 200ml water and 2 tsp salt, but do not boil. Add to the flour mix and bind into pastry. Leave to cool. Line four, 12cm springform pie tins with the cooled pastry.

Filling
Peel the butternut squash and slice into 1.5cm discs. De-seed and roughly chop the bulb end. Place the discs and the roughly chopped butternut squash on a baking sheet with olive oil and salt and pepper.

Roast in the oven at 180°C until soft. Slice beetroot into 1.5cm discs – using the four largest circles for the pie filling. Layer up the cooled butternut squash and beetroot discs in the prepared pie tins and top with two sage leaves and a slice of Cote Hill blue cheese.

Make up the Paxo stuffing mix, as per instructions and spoon on top of the pies, spreading evenly. Bake the pies in the oven at 180°C for 35-40 minutes. Cool for a few minutes before removing the pies from their tins.

Ketchup
Place the roughly cut roasted butternut squash and offcuts of cooked beetroot in a blender with 1 tbsp of ketchup and ¼ tsp of chilli powder. Blend to a smooth puree and serve with your warm pie. Add some cranberry sauce for extra sweetness.

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Beetroot and squash ‘Huntsman Pie’

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