Butternut squash rye pie

This is a savoury pie with a crispy crust and soft hearty filling made with one of my favourites, butternut squash.

The crust:

4dl Rye flour

3dl Wheat flour

1 cup lukewarm water

25gr dry yeast

Salt

Oil

The filling:

½ Butternut squash

3 Spring onions

Leicester cheese grated

Rosemary

White pepper

Salt

For the crust mix the two types of flour, yeast and salt with lukewarm water. Knead it to a firm dough by adding more water or flour if needed. Towards the end add some oil and let the dough rise for about 40 minutes under a tea towel.

Slice the butternut squash. Boil the slices in water until they are soft and then mash them.

Chop the spring onions finely and grate the cheese. Mix these to the butternut squash mash and season with some rosemary leaves, salt and white pepper.

Once your dough has risen divide it into 1/3 and 2/3 parts. Roll both parts out thinly and place the larger one into a pie tin. I used a pie tin with 20cm diameter. Then scoop in the butternut squash filling and place the smaller dough part as a lid. Cut some breathing holes on the lid.

Bake at 190C for about 30 minutes until the crust is crispy and enjoy some hearty pie goodness.

Your VegHog