Pearl Barley And Butternut Squash Pie

After working on this pie recipe for a few weeks it is finally ready. This is going to be on our menu at Easter with some seasonal veg. The cheese really gives this pie a creaminess that works well with the pearl barley. The mustard and honey glaze inside the pie lifts it to the next level. Don’t be too generous with this as you still want the subtleness of the flavours to come through.

It is simple to make and you should be able to find all the ingredients easily. We have tried this recipe with dried and fresh herbs and we prefer to roast the butternut squash with the dried and add a little fresh to the mixture. You don’t want the sage to overpower the delicate flavours. The splash of wine is optional we just happened to have a bottle open but feel free to us water.

Chopping everything small is better for when you come to roll the mixture and pastry together.

We use shop brought pastry and leave it at room temperature before use.

This recipe is easy to adapt for food allergies or dietary requirements.

Well, we hope you give this pie a go and enjoy it as much as we do.

Ingredients

400g pearl barley

1 red onion, diced

80g spinach

2 tbs oil

1 tsp dried sage

1 tsp dried marjoram

150g pearl barley

800ml water

1 stock cube

80g vegetarian Italian hard cheese

1 puff pastry sheet

splash of white wine

1 tbs mustard

1 tbs honey

1 egg yolk

Method

1. Add the oil, seasoning and dried herbs to the chopped butternut squash and roast for 30 minutes at 180°C

2. Simmer the washed pearl barley in 800ml water and a stock cube for 30 mins drain when soft.

3. Meanwhile fry the chopped onion with the garlic for 5 mins.

4. Add the chopped spinach, a splash of wine and cook for a further 2 mins

5. Add the pearl barley and butternut squash to the pan, stir the mixture together.

6. Add the grated cheese and stir through season if necessary.

7. Mix the honey and mustard together and spread onto the flat pastry sheet.

8. Add the mixture on top and roll into a pie shape. Wet the edges of the pastry with water and crimp together.

9. Glaze with the egg yolk and cook for 25 minutes at 200°C