Squash & sage pithivier

Squash & sage pithivier

This simple pie for one makes a great veggie option for Christmas Day - make as many as you need and freeze ahead

Difficulty and servings

Easy

Serves 1

Easily doubled

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 30 mins

Vegetarian Freezable

Vegetarian

Method

  1. Heat oven to 200C/180C fan/gas 6. Roughly halve the pastry, but make one half a tiny bit bigger. Roll the slightly smaller half out on a floured surface to a circle about 15cm in diameter. Spread over the mustard, leaving about a 2cm gap around the edge. Mix the mascarpone, breadcrumbs, chopped sage and garlic together and season generously.
  2. Arrange a few squash slices, overlapping, to cover the mustard. Spread with some of the mascarpone mixture. Repeat, making slightly smaller circles with the squash each time, and spreading mascarpone between each layer until the top is just one slice of squash and you have made a rough dome shape on the pastry.
  3. Thinly roll out remaining pastry. Use to cover the squash dome, gently pressing down on the veg to push out as much air as you can. Press the pastry edges to seal. At this stage, you can cover and chill the pie overnight, or freeze for 1 month. Defrost before continuing. Brush with beaten egg, then poke a tiny steam hole in the top and gently score patterns over the surface. Dip a few sage leaves in the remaining egg and stick on top. Transfer to a baking sheet and bake for 35-40 mins until a skewer poked through the steam hole goes through the veg easily.

PER SERVING

1022 kcalories, protein 21g, carbohydrate 76g, fat 72 g, saturated fat 37g, fibre 7g, sugar 16g, salt 2.1 g

Recipe from Good Food magazine, December 2010.

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Latest comments and suggestions

  • Binder photo kaird

    13 November 2010

    kaird commented on this recipe

    Is the Mascarpone mix Mascarpone + Garlic + Breadcrumbs + Sage?

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  • Binder photo LAURETTE

    17 November 2010

    LAURETTE commented on this recipe

    this is excellent, what I did with the left over ingredients was to bake the remainder of the butternut squash until soft then blend the squash and marscapone ingredients together, and made bite size pithiviers, piping the squash mixture onto the pastry disc and putting a top on, made a small steam escape hole, egg wash and baked for 10-15 mins. Absolutely yummy...great party canapes and they freeze!!

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  • Binder photo vegetarian recipes

    19 November 2010

    vegetarian recipes commented on this recipe

    great idea for xmas. definitely one to try over the festive season for all vegetarians

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  • Binder photo Sascha

    20 November 2010

    Sascha commented on this recipe

    This looks abusolutely delicious, but what a monster serving of calories.....!

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  • Binder photo chloe

    13 December 2010

    chloe rated and commented on this recipe

    5 stars

    Excellent vegetarian alternative - served at the weekend and it went down a treat - would definitely make again - great bonus that they can be made in advance and frozen which is exactly what I did

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  • Binder photo Alison J

    05 January 2011

    Alison J commented on this recipe

    Great recipe. I made it two days before Christmas froze, it and cooked it on the day. It went down a treat. The only change I would make is to make it in to two individual portions, as it was far to big as one serving even as a main course and this makes the calorie count a little more respectable too.

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  • Binder photo Cotter

    05 January 2011

    Cotter rated and commented on this recipe

    3 stars

    I made this for christmas day and it looked so apitising that one of the meat eaters even wanted to try some. It was quite easy to make and had an unusual flavour with the sage and squash combo. It was very rich but I did enjoy it.

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  • Binder photo GillyV

    04 July 2011

    GillyV commented on this recipe

    Massive success for the one vegetarian at Christmas dinner and lots of interest from the carnivores too.

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  • Binder photo Jenny

    21 December 2011

    Jenny commented on this recipe

    This was really nice but massive. So on the day we made the pastry 10cm wide which is much more manageable. Also we reduced the amount of sage as in our trial run we found it a bit over powering. The veggies and non veggies really enjoyed it though.

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  • Binder photo OneTruePearl

    23 December 2011

    OneTruePearl rated and commented on this recipe

    3 stars

    Tried this a few weeks ago. Quick and easy and quite tasty. However it wasn't "special". This sounds odd given the calorie count but I'd feel as though I was having the diet option if I had this when the others were forcing down the turkey and all the trimmings.

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Difficulty and servings

Easy

Serves 1

Easily doubled

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 30 mins

Vegetarian Freezable

Vegetarian

Ingredients

  • ¼ a 500g pack puff pastry
  • flour , for dusting
  • 1 tsp wholegrain mustard
  • 4 tbsp mascarpone
  • 1 tbsp breadcrumbs , fresh or dried
  • 6 sage leaves, chopped, plus a few extra to decorate
  • 1 garlic clove , finely grated to a paste
  • ½ the top end of a butternut squash (about 250g), thinly sliced into rounds
  • 1 egg , beaten
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PER SERVING

1022 kcalories, protein 21g, carbohydrate 76g, fat 72 g, saturated fat 37g, fibre 7g, sugar 16g, salt 2.1 g

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