Butternut squash, leek and za'atar pie

pies · ⏱ 90 min · 8 portions · 55.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

v7 · rb0e705f985 20260727Z1751 60 ml olive oil 2 pieces puff pastry sheet 1 piece egg sea salt to taste black pepper to taste 🔥 preheat oven to 190°C 🔥 ⏱ 15 min mix the squash with olive oil, maple syrup, cinnamon and salt; bake until just cooked, cool 15 min then refrigerate until needed 🍳 ⏱ 8 min cook leeks and spring onions with garlic and olive oil until softened; add za'atar 1 min; add chard with water 2 min; transfer to cool 15 min then refrigerate until needed ⏳ ⏳ 15 min mix cream cheese and feta until softened; add roasted squash and mix to combine; refrigerate until needed ⏳ roll out puff pastry to 25x40cm, trim to 15x40cm, pierce base with a fork, lightly mark a 4 cm border around edges, refrigerate until ready to use 🍽 spoon leek filling onto pastry base avoiding edges, spread cheese filling on top 🔪 brush border with beaten egg, drape chilled pastry over the filling, press and seal along border, trim rough edges ⏳ ⏱ 1 h brush pie and cut-outs with extra beaten egg, arrange cut-outs on top, sprinkle evenly with remaining 1½ tsp za'atar, refrigerate or overnight 🔥 preheat the oven to 210°C fan 🔥 ⏱ 15 min bake the pie from cold until golden, reduce to 170°C fan and bake 45 min until cooked through 🔥 ⏱ 20 min remove from the oven and set aside to cool; transfer onto a platter and serve warm or at room temperature Butternut Squash Pie 🥧 650 g butternut squash 1 tbsp maple syrup ½ tsp ground cinnamon 165 g leek 125 g spring onion 3 pieces garlic clove 2½ tsp za'atar 100 g chard 165 g cream cheese 100 g feta butternut squash, maple syrup, ground cinnamon 30 ml 30 ml cream cheese, feta egg
http://flowcooking.food/en-us/recipe/747/butternut-squash-leek-and-zaatar-pie/