Butternut squash pastry for pies

    35 min

    I love pies (my favourite meal is pie and mash!) but I don't like the fat content of the pastry so I came up with this simple but very delicious idea. Use as you would any ordinary pastry or for pasties. All measurements are approximate. If you don't like the hassle of peeling the squash, you can split it in half, take out the seeds and roast it until it's soft (about 30 - 45 minutes).

    69 people made this

    Serves: 12 

    • 225g (8 oz) mashed, cooked butternut squash
    • 375g (13 oz) plain flour
    • 1 egg

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place the flour, egg and squash into the container of a food processor.
    2. Pulse until mixed into a doughy ball. You may need to add a little extra flour. Divide into two equal parts.
    3. Use in a pie or pastie recipe.

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    Reviews & ratings
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    Reviews in English (29)


    Altered ingredient amounts. Mixed by hand, as didn't have a mixer. Worked fine.  -  24 Feb 2010


    Awesome recipe, but didn't know how long to cook the pastry! Followed another recipe which was 20 minutes at 220 degrees celcius and then 15 minutes at 180 degrees celcius, which made the pastry a bit hard. Will experiment, as though the pastry was nice and a healthy alternative!  -  24 Feb 2010


    Fantastic! Great dairy free alternative. I did it by hand and found it really easy. It made plenty of pastry. Family didn't even notice it wasn't ordinary pastry! Thank you!  -  07 Nov 2013