Butternut Squash Pies (the cheat's version)

These are my cheat pies and no pastry needed. I definitely don’t have time to make pastry from scratch and sometimes even ready made pastry is a stretch... with two small kids. Instead I switch out pastry for a tortilla wrap, a total parent win. These cheat’s pies take minutes to throw together and taste delicious. You can experiment with different veggie fillings and they are a great way of reinventing leftovers too.

  • 350g butternut squash, peeled and cubed

  • 1 tablespoon fresh thyme leaves

  • 2 tablespoons olive oil

  • 6-8 small size tortillas (or cut larger tortillas into smaller rounds)

  • 1 beaten egg

  • 100g crumbled feta cheese, (optional, or substitute with a cheese you like)


Preheat the oven to 180C, fan oven

Toss the prepped butternut squash, in olive oil and thyme leaves: speed evenly on a tray and roast in the oven for 20 mins, or until tender and starting to caramelise. Remove from the oven and cool a little

Take the tortillas and brush around the edge with a little beaten egg on one side. Place a spoon of roasted butternut squash on one half of the tortilla: don’t overfill. Crumble over a little feta. Fold the tortilla on half: so the sides brushed with beaten egg meet. Press down the sides really firmly into a half moon shaped pie

Brush the outside with beaten egg. Place on a lined baking tray and cook int the oven until golden and crisp (15 mins approx). Cool a little and serve

veggiesMiriam Cooper