Butternut & Feta Pies (the cheat's version)
These are my cheat pies and no pastry was harmed in their making…. I definitely don’t have time to make pastry from scratch and sometimes even fiddling around with ready-made pastry is a stretch, with two small kids. Instead I switch-out pastry for a tortilla wrap, brushed with some egg to bind it together. We always seem to have wraps in the fridge, so this makes a nice change from a classic wrap/ sandwich.
Most importantly, 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 re-inventing leftovers too, if you are looking for new ways of cooking smarter and wasting less.
This version uses roasted butternut squash as the base, but the variations for this are limitless, just don’t overfill the wraps, so they can hold together. And press down the edges firmly, when making up the “pies”.
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 in the oven until golden and crisp (15 mins approx). Cool a little and serve.
