Butternut squash, sage and caramelised onion filo scrunch pies recipe
Created by The Tesco Recipes team
These flaky filo pastry pies pack a festive flavour punch! Filled with a scrumptious mix of roasted butternut squash, miso and caramelised onion, with toasted pecans and zesty orange, they make the perfect veggie and vegan Christmas dinner main.
See method- Serves 6
- Takes 1 hr 10 mins
- 253 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- ½ medium butternut squash, peeled, deseeded and cut into 2cm chunks
- 1 tbsp miso paste
- 3 tbsp, plus 1 tsp olive oil
- 20g pecan halves, finely chopped
- 2 onions, finely sliced
- 4 sprigs sage, leaves picked and finely chopped
- 3 sprigs thyme, leaves picked
- 100g baby leaf spinach
- ½ orange, zest and juice
- 6 sheets filo pastry
- 1 tbsp Dijon mustard
- ½ lemon, zest and juice
- 80g pack watercress
Each serving contains
- Energy
- 1055kJ 253.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.6g
- Sugars
- 9g
of the Reference intake
Carbohydrate 30.4gProtein 5.4gFibre 4.7g
Method
- Preheat the oven to 220°C, fan 200°C, gas 7.
- On a large baking tray, toss the butternut squash in the miso paste and 1 tbsp oil. Roast on the middle shelf of the oven for 35-40 mins, tossing every 10 mins, until softened and lightly caramelised. Scatter over the pecans and cook for 3-4 mins longer until golden and fragrant.
- Meanwhile, heat 1 tbsp oil in a large saucepan over a medium heat. Add the onion, sage and thyme, cover and cook for 20 mins, stirring occasionally, until softened and caramelised. Uncover, add the spinach and cook for 4-5 mins until wilted and any excess liquid has evaporated. Remove from the heat and stir through the roasted squash, pecans and the orange zest.
- Reduce the oven temperature to 200°C, 180°C, gas 6.
- Fold each sheet of filo pastry in half and spoon a quarter of the filling into the centre of each, lift the filo up and around the filling, scrunching and twisting it at the top to fully enclose the filling.
- Place the pies on a large baking tray. Brush all over with the 1 tsp oil. Bake on the middle shelf of the oven for 35-40 mins until crisp and evenly golden.
- Whisk the remaining 1 tbsp oil, the mustard, lemon juice and zest and orange juice together until evenly combined. Toss through the watercress and serve with the squash pies.
- See more Christmas dinner recipes
