Recipe by Farzana Kumandan @sprinklesandspicect
INGREDIENTS
Creamed Spinach:
- 3 Tablespoons Butter
- 1 small onion
- 1 punnet mushrooms (Sliced)
- 400g chopped spinach
- 250ml milk
- 250ml fresh cream
- 1 packet white onion soup
- Black pepper to taste
Warm Butternut:
- 3 Tablespoons Butter
- 500g butternut Cubes
- 1 Tablespoon Brown sugar
- ¼ tsp fine cinnamon
- Salt and Pepper to taste
METHOD
For Creamed spinach:
Braise the onion in butter until golden brown.
Add in the pepper, mushrooms and spinach and braise until dry.
Add in the milk mixed with the soup powder and the fresh cream.
Simmer until it boils.
For Warm Butternut:
Braise the butternut in butter, add the rest of the ingredients and braise until golden brown, top up with water and simmer until water has reduced and butternut is soft.
For the Pie
I used a pack of puff pastry and placed it on a baking tray lined with baking paper.
Add the Butternut, topped it with the Creamed Spinach, crumbed some feta on top, slit the sides and folded it over the top.
*Tip make sure the Butternut has no excess water; it will make your pie soggy.
Sprinkle some sesame seeds, brush with egg and bake on 180degrees for 30-40 minutes.
*Preheat the oven to 200deg and turn it down just before putting the pie in and bake until golden brown for 30-40 minutes
