Two in There!

a bun in the oven. well, actually it’s a pie
September 2, 2009, 2:47 pm
Filed under: babies

The cold weather is creeping in again, and september is upon is, and I don’t know about anyone else, but for me that means the start of lots of hearty meals to get us through to spring again. At the moment I’m really craving pastry, I think I’d eat an old boot if it was wrapped in it, but a slightly tastier version is this pie! It’s one of my own, so feel free to tinker to suit your own tastes/needs. Smells amazing when cooking. Goes well with a nice salad and crusty bread. Child and husband pleaser!

Ingredients for filling

  • a large sweet potato
  • courgette
  • 2 potatoes
  • red onion cut into thin wedges
  • finely grated/crushed garlic clove
  • chives
  • 5 tbsp white wine (currently using eisberg alcohol free chardonay from tesco, works a treat!)
  • 150g mascarpone cheese
  • Olive oil
  • 100ml of vegetable stock or a few drops on concentrate
  • 1 egg for glazing/milk

Ingredients for pastry

  • 150g plain flour
  • 75g butter, diced
  • pinch of nutmeg
  • or you can cheat and use jus roll shortcrust sheets!


  1. Preheat oven to 220 degrees c/ 170 fan assisted.
  2. For the pastry, sift the flour, a wee pinch of salt ( I use lo-salt)into a large bowl. Rub in the butter with your fingers to form breadcrumbs. Stir in 4-5 tsp cold water to make a soft dough. Wrap in clingfilm and chill
  3. Chop up veg, and place in a roasting tin, along with garlic, scissor in medium sized bunch of fresh chives, season well, add tbsp of olive oil and rub in so that all the veg is well coated. Roast for approx. 30 mins
  4. Transfer roasted veg and oil to a large saucepan, add the wine and stock and simmer until reduced by half, stir in the mascarpone until melted, taste and add a few drops of stock concentrate if required, set to one side
  5. Roll out pastry, butter and line the pie dish with half pastry, prick all over. Place filling inside, then lay the other half of the pastry over the filling and crimp the edges. Brush the pastry with beaten egg or milk and bake for 20-25 mins, or until golden brown!

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