Steps:

• Prepare the Crust

  • In a mixing bowl, combine the flour and salt.
  • Add the chilled chicken fat cubes to the flour mixture.
  • Use a pastry blender or your fingertips to cut the chicken fat into the flour until the mixture resembles coarse crumbs.
  • Gradually add ice water, a tablespoon at a time, mixing with a fork until the dough starts to come together.
  • Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

• Preheat the Oven

  • Preheat your oven to 430 °F (220°C).

• Prepare the Filling for your savoury chard and butternut squash pie

  • Heat the olive oil in a sauté pan over medium heat.
  • Add the diced onion and cook until golden on high heat, about 5 minutes. Then throw in the fresh thyme. And toss around for another 2 minutes. Then remove from the pan into the mixing bowl.
  • Heat the olive oil or chicken fat in a sauté pan over medium heat add the diced butternut squash and  cook until the squash is just tender and golden, about 8-10 minutes. Remove from pan and add to bowl.
  • Chop the chard by separating the stalks from the leaves. Heat the olive oil or chicken fat in a sauté pan over medium heat add the diced stalks. Add the chopped up the chard leaves and stir in the minced garlic and cook for another minute until wilted, but still green, about 2-3 minutes.
  • Remove the pan from the heat and let the mixture cool slightly.

• Assemble the Pie

  • Roll out the chilled dough on a floured surface to fit the square glass oven dish, or between two grease paper sheets, making sure it’s large enough to cover the bottom and sides.
  • Carefully transfer the rolled-out dough to the greased square glass oven dish, pressing it gently into the corners and up the sides.
  • Trim any excess dough hanging over the edges.

• Prepare the Custard

  • In a mixing bowl, whisk together the milk, heavy cream, eggs, salt, and pepper until well combined.

• Fill the Pie

  • Mix the custard into the cooked vegetable mixture.
  • Add some oats in the bottom too the pie crust to absorb excess liquid.
  • Poor gently and evenly over the bottom of the pie crust.
  • Pour the custard mixture over the vegetables, ensuring it’s evenly distributed.

• Bake the Pie

  • Place the assembled pie in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the custard is set.
  • If the crust starts to brown too quickly, you can cover the edges with aluminum foil to prevent burning.

• Cool and Serve

  • Once baked, remove the pie from the oven and let it cool for a few minutes before slicing and serving.
  • Serve warm, and enjoy your delicious square pie with flaky crust pastry and savory vegetable filling! Best serves with a crips leafy green salad.