First posted: May 12, 2010

Butternut, Feta and Chicken Pie


Well as this is my first ever foodie blog post, I really don’t know where to start. Perhaps with a proviso… I love food. But that doesn’t mean that I always know what I am doing in the kitchen. Ok? So please don’t hold me accountable for any of your kitchen calamities. Just like I now hold the chef who published the ‘idiot proof chocolate cake’ recipe responsible, because I am still filled with shame at having botched it. Totally and utterly. So I prefer to move forward unceremoniously with the only guarantee being that I love yummy food and will do my best to share some of my foodie fascinations with you.



Cooks in:        Serves:3-4

  • 1 roll puff pastry, thawed
  • 1 medium sized red onion
  • 1 small butternut squash, peeled and cubed
  • Half a round of feta, crumbed (or more if you're feeling indulgent)
  • One third cup grated cheddar or mozzarella cheese
  • 1 cup chopped cooked chicken breast (or use leftover shredded roast chicken)
  • 1 tsp dried or 2tsp chopped fresh sage
  • 1 Tbsp butter
  • Grease-proof paper

What to do

1. Roast butternut in the oven, 20-25 mins (or microwave on high for about 5 minutes or until soft)

2. Caramelise onions - slice thinly, fry in 1Tbsp butter and sprinkle with sugar or honey. Cook over low heat for about 10-15 minutes until glazed and golden brown

3. Add butternut and onions to a shallow pie dish (or shallow casserole dish) along with the remaining ingredients, except the pastry. Season to taste.

4. Lay the sheet of pastry over the mixture and press the outside edges down with a fork to seal

5. Use a pastry brush to coat the whole pie lightly with milk or melted butter (or dab with kitchen paper soaked in the liquid)

6. Bake at 180C until golden, about 25 minutes

So, my legendary husband Rob (he's super cool by the way, and not just because he's the perfect person to ply with my latest gastronomical creations) really enjoyed this one. I think he gave it an 8/10. It went down very well in front of the fire last night while we listened to the howling galing Cape Town weather wind (apparently galing is not a word, but if you live here you know what I mean). The thing I love most about this recipe is that it is SO versatile. Use left-over roast chicken and roast veggies, use bacon and mushrooms, just about anything can work. Whatever, just get creative. And enjoy!

That's it for now. I hope you like it. (Please be my friends).

Picture from 'Smitten' by Warren Heath.

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