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Layered squash, barley & spinach pie


Layered squash, barley & spinach pie Recipe

Ingredients:
  • 1 small butternut squash (about 1kg/2lb 4oz), peeled and cubed
  • 3 tbsp olive oil , plus a little extra for brushing
  • 3 onions , finely chopped
  • 3 garlic cloves , crushed
  • 100g mushrooms , sliced
  • 85g whole cooked chestnuts , quartered
  • 100g pearl barley
  • 1.2l vegetable stock
  • 1 tbsp dark soy sauce
  • zest 1 lemon
  • 250g/9oz tub ricotta
  • 200g full-fat soft cheese
  • x 20g/1oz pack sage , leaves picked and chopped
  • 400g baby spinach
  • 20g pack parsley , leaves chopped
  • 700g plain flour
  • 140g butter
  • 85g/3oz white vegetable shortening (we used Trex)
  • 100ml milk
  • 1 egg , lightly beaten
  • few bay leaves (optional)
Directions:
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