Recipe of the month - Apr 2018

Chestnut/Mushroom/Roasted Squash Pie with Creamed Leeks

Freshwater Bay House, Isle of Wight, shares a Chestnut/mushroom/roasted Squash Pie with Creamed Leeks recipe in April's 'recipe of the month'. Our recipes will make you spend less time in the kitchen and more time entertaining your guests whilst still serving a delicious HF quality meal. If they love the meals as much as you do, why not share the recipes with your guests? It might just convince them to join you on an HF holiday if they haven't already.


Chestnut/Mushroom/Roasted Squash Pie with Creamed Leeks

Suitable for Vegetarians/Gluten Free.

Ingredients:

  • 2 Packs Diced Chestnuts
  • 6 Flat Diced Mushrooms
  • 3 Carrots Diced
  • 1 Onion Diced
  • 4 Sticks Celery Diced
  • 1 Tablespoon Garlic Puree
  • Fresh Thyme
  • Seasoning
  • 4 Tomatoes Diced
  • 4 Butternut Diced/Oiled and Roasted

How to make...

  1. Sweat off all vegetables, except squash
  2. Add ¼ pint vegetable stock
  3. Simmer
  4. Add Squash at the end
  5. Reduce
  6. Thicken with cornflour, if required

Pastry ingredients:

  • 500grm Gluten Free Flour
  • 250grm Phase Spread
  • 1 pinch Salt
  • ½ teaspoon Goma Xantana Pura
  • 1 Egg Yolk
  • Tepid Water to bind

How to make...

  1. Blind bake pastry for 20 minutes
  2. Cool
  3. Fill with mix
  4. Lightly oil then put on pastry lid
  5. Bake for a further 10 minutes
  6. SERVE WITH Saute Potatoes and Creamed Leeks
  7. Sweat off Leeks until tender, then cover with cream
  8. Season
  9. Little Veg Stock and Reduce 

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