Kale, squash and bacon pie

Preparation time
1-2 hours

Cooking time
over 2 hours

Serves
Serves 6–8


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pastry

  • 520g/1lb 3oz butter, diced and chilled
  • 380g/13oz plain flour, plus extra for dusting
  • 10g/⅓oz fine salt
  • 1 free-range egg, beaten to glaze

For the kale, squash and bacon pie filling

  • 1kg/2lb 4oz slab cured streaky bacon (or smoked bacon)
  • 2 sprigs tarragon
  • 1 onion, diced
  • 2 sticks celery, diced
  • 1 bulb garlic, peeled and smashed
  • 2 bay leaves
  • vegetable stock, to cover
  • 1 butternut squash or small pumpkin, peeled, seeds removed and diced
  • 1 large head kale, leaves stripped from the core and chopped

For the pie sauce

  • dash oil
  • 15g/½oz unsalted butter
  • 1 leek, diced
  • 2 garlic cloves, chopped
  • 3 tbsp plain flour
  • 1 tbsp Dijon mustard
  • 20g/¾oz crème fraîche
  • 1 tsp chopped tarragon
  • 1 tbsp finely chopped curly leaf parsley
  • salt and freshly ground black pepper
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