Features

Pithivier of Moroccan Spiced Squash



Ingredients
  • 1 x Butternut squash
  • 2 x Shallots
  • 4 x Cloves of garlic
  • 1 x Sheet of puff pastry
  • 1 tsp. Ground cumin
  • 1 tsp. Ground coriander
  • 150g Feta cheese
Method
  1. Dice the shallots and garlic finely. Peel and core the butternut squash then cut into 1cm cubes.
  2. In a large sauté pan sweat the shallot and garlic then add the squash with the spices, a pinch of salt & pepper and a splash of water.
  3. Cover and cook gently until the squash becomes tender then empty the filling into a bowl and chill in the refrigerator.
  4. Once the filling is cold, lay out the sheet of puff pastry, cut out 4 circles large enough to line a tea cup or small bowl of similar size, cut out another 4 circles the same diameter as the cup to create lids.
  5. Make one pithivier at a time, lining the inside of the cup with pastry, crumble in some feta first then fill with squash filling. Place a lid on top and turn out onto your work surface creating a dome shape.
  6. Crimp the edges using a fork and trim until neat.
  7. Using a cocktail stick pierce a large hole in the top of the dome then glaze with eggwash and bake at 200 Degrees Celsius for 15-18 minutes until golden brown and piping hot inside.
To Serve
Fraser suggests serving with a classic ratatouille and soft poached egg.


The Plough Inn, Restaurant & Pub, 15 Main Street, Lilliesleaf, Borders TD6 9JD
T: 01835 870 220, E: info@theploughinnlilliesleaf.co.uk



Published: August 2017



Return to features