Chef Sam Jackson of KO Pies woks up his his take on a down and under butternut squash and chickpea filling for a savory style Australian vegetable pie. (See his shortcrust pie dough.)
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, fine diced
- 1 stalk celery, fine diced
- 1 clove garlic, fine chopped
- 1/2 cup white wine
- 1/2 cup tinned chickpeas, drained
- 1-1/2 cups vegetable stock
- 1 cup butternut squash, peeled, de-seeded, and cut into 1/4″ dice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon fresh thyme, finely chopped
Instructions
- Preheat the Hot Wok™ with lid on for about five minutes, then heat oil over high heat in the wok.
- Add the onion, celery, garlic and cook for approximately 5-6 minutes or until soft and fragrant.
- Add the wine and allow to bubble away to almost all gone.
- Add the chickpeas and the vegetable stock and bring to simmer.
- Add the squash and continue to cook for about 20 minutes or until squash is tender.
- Check consistency of filling; if too watery, increase heat and stir frequently until liquid is absorbed.
- Remove from wok, add salt, pepper and fresh thyme, and allow to cool.
- As the filling cools, place pre-cut shortcrust pastry bottoms in a Personal Pie maker.
- Once cooled, spoon 2 ounces (approximately 1-1/2 tablespoons) of filling into each bottom crust. Place pre-cut puff pastry on top of each.
- Close and cook for approximately 8 minutes.