Savoury Chard and Butternut Squash Pie

This delicious Savoury Chard and Butternut Squash Pie takes about an hour to an hour and a half to prepare but is worth every minute! Chard has got a bit of a bad rep, but this pie really does it justice.

https://youtu.be/5MELj3QoP_4

Making a savoury chard and butternut squash pie

The smell when this pie comes out of the oven is just the thing to make your mouth water!

Serves:

8 people

Time to Prepare:

30 min

Time to cook or cure:

40 min

Skill

Sautéing & Baking

Serves:

8 people

Time to Prepare:

40 min

Time to cook or cure:

40 min hours

Skills:

Sautéing & Baking

Ingredients & Tools

Ingredients

For the flaky crust pastry:

2 cups all-purpose flour
1 teaspoon salt
2/3 cup chicken fat (chilled and cut into small cubes)
Ice water (about 1/4 to 1/2 cup)
1 teaspoon salt

For the filling:

olive oil and/or chicken fat to sauté vegetables
3 onions, diced
4 cloves garlic, minced
3 cups butternut squash, seeded, and diced
1-2 tablespoon fresh thyme leaves
4 cups chopped Swiss chard leaves (stems removed)
400 ml milk
150 ml heavy cream
9 large eggs
Salt and pepper to taste (heavy!)

Tools

Square glass oven dish 30cm – 30 cm
1 large Mixing bowl
Rolling pin
Knife and cutting board
Saute pan
Whisk or wand mixer
Grease paper
Oven

Useful guidelines

Making a crispy crust!

Make sure you don’t overwork your dough for your savoury chard and butternut pie when making it. Keeping the water ice cold and kneading just enough to combine are the two most important tricks here to keep your dough nice and flaky!

Directions

Simply follow these steps in order to make your savoury chard and butternut squash pie:

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.

Savoury Chard and Butternut Squash Pie