- 400g plain flour
- 100g unsalted butter, diced
- 100g lard
- ½ x 400g pack Asda Sweet Potato & Butternut Squash
- 1 large red onion, thickly sliced
- 2tbsp rapeseed oil
- 1tbsp dried sage
- 300g mushrooms, sliced
- 1 clove garlic, crushed
- 1tbsp finely chopped parsley
- 250g ricotta
- 200g frozen spinach, defrosted and excess moisture squeezed out
- 20g Parmesan, finely grated
- ¼tsp ground nutmeg
- 3 Melis Roasted Red Peppers, cut open and patted dry
- 2 cooked chicken breasts, (skin removed), sliced
- 130g Extra Special Thickly Carved Honey Roast Ham
- 1 large egg, beaten
Preheat the oven to 200C/180C Fan/Gas 6.
To make the pastry, put the flour, butter and lard in a processor and pulse to coarse breadcrumbs – or rub in with your fingertips.
Transfer to a bowl and add 125ml chilled water.
Bring together with a palette knife, transfer to a floured board and knead to a dough.
Wrap in clingfilm and refrigerate until needed.
On a baking sheet, toss together the sweet potato and squash mix, the red onion and 1tbsp of the oil. Bake for 25 mins until golden and tender. Transfer to a bowl, add the sage and roughly mash with a fork. Set aside.
Meanwhile, fry the mushrooms and garlic in the remaining oil for 4-5 mins until softened and any liquid has evaporated. Transfer to a bowl and stir in the parsley. Set aside to cool.
In a small bowl, combine the ricotta, spinach, Parmesan and nutmeg.
Roll out two-thirds of the pastry on a lightly floured surface and line a 20cm round springform tin. Spread the base with the veg mash, add a layer of red pepper, then the chicken, mushrooms and ham. Top with the ricotta mixture.
Roll out the reserved pastry into a round, big enough to cover your pie with a small overlap. Brush the edge of the pie with egg and top with the pastry lid, press down to seal and remove any excess with a sharp knife. Crimp the edges with your fingers to seal completely, then cut a small hole in the middle to allow the steam to escape during cooking. Brush the top with egg and bake for 50-60 mins until the crust is golden and crisp.
Take out of the oven and allow to cool completely in the tin. Turn out and cut into slices to serve.