Butternut squash, sweet potato and coconut pie

A generic pie with mashed potatoes and vegetables
Authorcrumbs

Strangely not a fan of coconut as a child, I have become quite the convert. (I think it may have been a deep-fried battered Bounty that changed my mind.) I use it a lot in sweet recipes and, more recently, in my granola at the restaurant. I don’t have much occasion for using it in savoury dishes, but have been working on one the last few months.

Recently, I’ve been making pies commercially. We’re not talking posh pies but simple, top-quality, great-value versions that I’d like to eat at the rugby. (I’m always a little disappointed by the lack of filling and the slightly terrifying lumps of unrecognisable vegetables on match days.)

Having mastered a small selection of meat pies, I thought I’d better turn my hand to creating a vegetarian one. (As it happens, this one can be easily vegan too, if you swap out the egg wash for coconut oil or milk and use vegan puff pastry.) I wanted something rich and almost ‘meaty’, and this butternut squash and sweet potato curry pie is just that. The coconut milk gives a creamy sweetness that helps create the perfect ‘gravy’ and brings all the flavours together.

My pies are wrapped in pastry and meant to be eaten with your hands, but this can equally be served in a pie dish with a pastry lid. Shop-bought pastry is perfectly acceptable for home use!


Yields8 Servings
 1 tbsp vegetable oil
 2 pinches mustard seeds
 2 pinches fennel seeds
 1 red onionfinely diced
 5 garlic cloves
 4 piece of gingerfinely grated
 2 pinches brown sugar
 1 tbsp curry powder
 200 g butternut squashin 1cm dice
 200 g sweet potatoin 1cm dice
 1 tbsp sriracha
 400 ml tin of coconut milk
 250 ml vegetable stock
 300400 g vegan puff pastry
 1 egg (or coconut milk/oil if making vegan)beaten
1

Pour a dash of vegetable oil into a wide, shallow pan and place over a medium heat. When hot, add the mustard seeds and fennel seeds, toasting them lightly but being careful not to burn them.

2

Add the onion and garlic and cook until lightly caramelised. Then add the ginger and sweat this down for a few minutes before adding the brown sugar and curry powder.

3

Next add the butternut and sweet potato to the pan. Season and taste (bearing in mind you’ll be adding stock later), before adding the sriracha (it’s entirely up to you how spicy you like it). Pour in the coconut milk, then rinse the can out with the veg stock and add that too.

4

Simmer, uncovered, until the butternut and potato are cooked and the liquid has reduced to a thick gravy. (The potato will definitely be a bit mushy before the squash is cooked – but that’s a good thing!) Check the seasoning one last time.

5

Preheat the oven to 190C/375F/gas mark 5.

6

Chill the mix before shaping into small puff pastry parcels, or simply pour into a pie dish and cover with puff pastry, sealing the edges. (I’ve got a rather fancy pie press, but this might be a little excessive for home use unless you intend to make a few thousand!)

7

Brush the pies with the beaten egg before baking for 25-30 minutes.

Category

Ingredients

 1 tbsp vegetable oil
 2 pinches mustard seeds
 2 pinches fennel seeds
 1 red onionfinely diced
 5 garlic cloves
 4 piece of gingerfinely grated
 2 pinches brown sugar
 1 tbsp curry powder
 200 g butternut squashin 1cm dice
 200 g sweet potatoin 1cm dice
 1 tbsp sriracha
 400 ml tin of coconut milk
 250 ml vegetable stock
 300400 g vegan puff pastry
 1 egg (or coconut milk/oil if making vegan)beaten

Directions

1

Pour a dash of vegetable oil into a wide, shallow pan and place over a medium heat. When hot, add the mustard seeds and fennel seeds, toasting them lightly but being careful not to burn them.

2

Add the onion and garlic and cook until lightly caramelised. Then add the ginger and sweat this down for a few minutes before adding the brown sugar and curry powder.

3

Next add the butternut and sweet potato to the pan. Season and taste (bearing in mind you’ll be adding stock later), before adding the sriracha (it’s entirely up to you how spicy you like it). Pour in the coconut milk, then rinse the can out with the veg stock and add that too.

4

Simmer, uncovered, until the butternut and potato are cooked and the liquid has reduced to a thick gravy. (The potato will definitely be a bit mushy before the squash is cooked – but that’s a good thing!) Check the seasoning one last time.

5

Preheat the oven to 190C/375F/gas mark 5.

6

Chill the mix before shaping into small puff pastry parcels, or simply pour into a pie dish and cover with puff pastry, sealing the edges. (I’ve got a rather fancy pie press, but this might be a little excessive for home use unless you intend to make a few thousand!)

7

Brush the pies with the beaten egg before baking for 25-30 minutes.

Butternut squash, sweet potato and coconut pie