Jamie Oliver's Christmas Party Pie
Ingredients: butternut squash, onions, garlic, roasted red peppers, chickpeas · 165 min cook time · 312kcal · ~₩30,100
Ingredients
1whole butternut squash, 2unpeeled onions, 1bulb garlic, 1jar roasted red peppers, 0.5jar chickpeas, 1pinch black pepper, 1pinch sea salt, 2tablespoons Ras el hanout, 1bunch parsley, 1bunch mint, 1handful dried cranberries, 1block feta cheese, 1handful couscous, 1pack filo pastry, 1splash olive oil, 1sprig rosemary, 2peelings lemon zest, 1stick cinnamon stick, 1teaspoon harissa, 1can tinned tomatoes, 1dollop yogurt, 1handful pistachios, 1drizzle runny honey
Instructions
1. Take a pan, a whole butternut squash (washed), two unpeeled onions, and a bulb of garlic. Pop them in the oven for 2 hours at 180°C (350°F). This will caramelize and concentrate their flavors, resulting in jammy onions, beautiful garlic, and delicious butternut squash.
2. Once roasted, remove the pan from the oven. The vegetables should be soft and sticky.
3. Take the butternut squash, cut off the end, cut it in half, and remove the seeds. Roughly chop the squash and transfer it to a bowl.
4. Peel the skin off the roasted onions. The skin will have protected the onion, leaving a deep, sweet, balsamic-like flavor inside. Roughly chop the onion and add it to the bowl with the squash.
5. Squeeze the roasted garlic out of its skin. It will be completely protected and soft. Chop the garlic and add it to the bowl.
6. Add roasted red peppers from a jar to the bowl. Chop them into about 1 cm chunks. These add sweetness and smokiness.
7. Drain about half a jar of chickpeas and add them to the bowl.
8. Season the mixture with black pepper and sea salt.
9. Add two tablespoons of Ras el hanout, a Moroccan spice blend with festive flavors like cinnamon, coriander, and nutmeg.
10. Roughly chop parsley and mint, then add them to the bowl.
11. Add a handful of sweet and sour chewy dried cranberries.
12. Crumble feta cheese into the mixture. For a vegan option, omit the feta.
13. Add a handful of couscous to soak up any excess moisture, keeping the filling light and crumbly.
14. Mix all the filling ingredients together.
15. Wipe down the work surface. Get a clean, wet cloth and lay it out. Place two sheets of filo pastry on top of the wet cloth to prevent them from becoming brittle.
16. Take enough filling to create a line about an inch thick along one edge of the filo pastry. Roll it up into a 'cigar' shape.
17. Prepare a pan by adding a little olive oil, a sprinkle of the spice mix, a few chickpeas, and a sprig of rosemary.
18. Place the rolled filo pastry 'cigar' around the outside of the pan. Repeat the process, making smaller 'cigars' and joining them up to form a large spiral, like a Catherine wheel, filling the pan.
19. Cook the pie in the oven for 45 minutes at 180°C (350°F).
20. While the pie is cooking, prepare the tomato sauce. In the same pan used for roasting, add a little olive oil, two or three peelings of lemon zest, and a cinnamon stick. Add a teaspoon of harissa and a can of tinned tomatoes. Crush the tomatoes by hand. Bring to a boil for one minute. Season with a good pinch of pepper and salt.
21. Take a dollop of yogurt and drizzle a tiny bit of harissa oil on top for a refreshing contrast.
22. Bash up some pistachios in a mortar and pestle to create a green crumble.
23. Once the pie is cooked, remove it from the oven. Place a platter or board on top of the pan and carefully flip the pie out. Drizzle with runny honey and sprinkle the pistachio crumble on top.
24. Serve a slice of the pie with a spoonful of the tomato sauce and a dollop of the harissa yogurt.
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