This yummy Butternut Squash, Leek & Ricotta Lattice Pie is a perfect centre piece! With the filling peeking out from between the lattice, this vegetarian pie is sure to entice your family and friends when you serve it for dinner. The crispy golden pastry is filled with a mix of butternut squash, fresh sage, leeks and ricotta cheese. You can serve it hot or cold, and with a variety of side dishes. Your guests never need to know how simple the lattice top is to achieve!
What's great about this recipe
- It's a tasty vegetarian pie
- The filling is tasty and flavoursome
- It makes a great centre piece for a family meal, dinner party or picnic
- It's delicious eaten hot or cold
- The lattice top is easy yet so effective!
What you will need
- Plain flour - also called all purpose flour, this is the kind of flour you'll need for the pastry. You cannot use self raising flour
- Butter - I used unsalted butter for the pastry, if you use salted butter then omit the pinch of salt from the recipe. Or you can use a baking spread like Stork, I've had great results making this pastry with Stork
- Eggs - I a large eggs for the pastry, if you only have medium that's ok. You may find you need to add extra water or milk to the pastry if it doesn't quite come together with a medium egg
- Milk - A little bit of milk is used to bring the pastry together into a dough. You can use a dairy free milk, or use water
- Leeks - similar to onions, but with a milder flavour, I used the white and light green parts of the leek for this recipe
- Nutmeg - this aromatic spice is not actually a nut, and it gives the pie an aromatic flavour. You could use ground cloves or allspice instead
- Butternut squash - this fabulous orange vegetable is roasted then added to the pie for lots of lovely flavour and natural sweetness. You could also use pumpkin or another type of squash
- Sage - I highly recommend using fresh sage in this recipe if you can, it adds so much amazing flavour. If you only have dried, use 2 teaspoons of it for the filling
- Ricotta - this is a creamy Italian soft cheese, you could swap it for cream cheese
- Pecorino - this is an Italian grated hard cheese, check the packet to make sure it is suitable for vegetarians as some brands might not be. You can swap it for another vegetarian suitable Italian hard cheese, or use a strong cheddar
- Thyme - If you can use fresh thyme then I recommend it, but dried works great too
How to make Butternut Squash, Leek & Ricotta Lattice Pie
Cook the leeks in a pan with a little oil until softened, mix in the nutmeg. Roast the butternut squash in the oven until tender.
Make the pastry by rubbing the butter into the flour using your fingers. Then add the egg and milk, and bring together into a dough. Split the pastry, use about two thirds for the base. Wrap the rest in cling film and refrigerate. Roll out the pastry for the base onto a floured surface and lined a pie tin with it, leaving an over hang around the edge. Then refrigerate the pastry base for at least 30 minutes.
In a mixing bowl, combine the butternut squash, leeks, ricotta, pecorino, sage, thyme and salt (if using). Press the mixture into the pastry base, then add the lattice top and brush with beaten egg all over. Bake for 30-35 minutes until golden.
Can this be made with shop bought pastry?
Yes! You can use shop bought shortcrust pastry instead of making your own if you prefer, or to save time.
How long does this pie last and can it be frozen?
Once fully cool, store the pie in the fridge for 3-4 days. I keep it on a plate covered with cling film. You can also freeze the pie, wrap it well and freeze for up to 3 months. Or you can freeze it in slices and defrost when needed.
Can this recipe be made vegan?
Yes! You will need to either use a vegan shop bought shortcrust pastry, or for homemade pastry, use dairy free butter and replace the egg with 50-60ml dairy free milk. You will also need to replace the ricotta and pecorino with vegan cheeses.
What can you serve with this pie?
- Any kind of potatoes - boiled, mashed, roasted, chips
- Steamed green veg like broccoli, peas or asparagus
- Your favourite salad
- Bread and butter
- Coleslaw or potato salad
More tips for making Butternut Squash, Leek & Ricotta Lattice Pie:
- When rolling out the pastry, make sure to lightly dust your work surface with flour and turn the pastry after each roll to make sure it's not sticking to the surface. I like to use a silicone pastry mat for extra assurance
- For gluten free pastry, you can either buy a shop bought gluten free brand or follow a gluten free pastry recipe
- You can use butter, or a baking spread like Stork, to make the pastry
Recommended equipment & ingredients*
- Pie dish
- Chefs knives
- Chopping boards
- Mixing bowls
- Kitchen scales
- Silicone Mat
- Rolling Pin
- Measuring spoons
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Butternut Squash, Leek & Ricotta Lattice Pie
For the pastry
- 300 g Plain flour
- 150 g Butter or baking spread
- 1 Egg large
- 2 tbsp Milk
- A pinch of Salt
For the filling
- ½ tbsp Vegetable oil
- 285 g Leeks diced (two leeks)
- ¼ tsp Ground nutmeg
- 465 g Butternut squash diced (one medium sized squash)
- 1 ½ tsp Fresh sage about 6 leaves, finely chopped
- 250 g Ricotta
- 50 g Italian grated hard cheese I used a vegetarian Pecorino
- ½ tsp Dried thyme
- ½ tsp Salt
- 1 Egg medium, beaten
- Pre-heat your oven to 180C Fan/400F/Gas Mark 6
- Place the diced butternut squash onto a baking tray and roast for 15-20 minutes or until tender, set aside to cool
- In a pan, heat the oil on a low-medium heat. Add the leeks and nutmeg, cook for around 8 minutes until the leeks have softened, set aside to cool
- To make the pastry, place the flour and salt into a mixing bowl, then add the butter
- Using your fingers, rub the butter into the flour until it resembles breadcrumbs
- Add the egg and milk, and mix until a dough is formed. If it is too dry, add a little more milk
- Split the dough, use about ⅔ of it for the pie base. Wrap the rest in cling film and put in the fridge
- Roll the dough out for the base on a lightly floured surface, line a pie tin with the dough and trim the edges, leaving a little over hang. (You can add any trimmed pastry to the reserved pastry for the lattice top). Place in the fridge for 30 minutes
- Once the squash and leeks have cooled and the pastry is chilled, and you are ready to assemble, pre-heat your oven to 200C Fan/425F/Gas Mark 7
- In a mixing bowl, add the leeks, butternut squash, ricotta, pecorino, sage, thyme and salt. Mix together
- Fill the pastry base with the mixture
- Roll out the remaining pastry and cut into even sized strips, about 1 inch wide
- Place four strips vertically and evenly spaced over the pie, fold back two alternate strips
- Place one strip of dough horizontally towards one side of the pie and pull the two folded back strips over it. Then fold back the two other strips
- Place another piece of dough horizontally across the pie and pull the two folded back strips over it, then fold back the other two strips. Keep repeating this process until you have four vertical and four horizontal strips inter weaving across the pie
- Trim the edges of the strips so they meet the pie edge, use the beaten egg to stick them to the overhanging pastry of the pie base and then glaze the top of the pie with beaten egg all over the pastry
- Bake for 30-35 minutes until deep golden all over. If the pie browns too quickly on the edges, you can cover it with foil or use a pie shield
- Serve warm, or allow to cool fully and store in the fridge for 3 days
If you like this, check out more of my Pie, Tart & Pastry recipes!
Recipe inspired by Jus Rol