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Butternut Squash, Leek & Ricotta Lattice Pie

A delicious savoury pie with a vegetarian filling of leeks, butternut squash, fresh sage and ricotta cheese. Topped with a pretty lattice
Course Main Course
Cuisine British
Keyword Pie
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 416kcal
Author katsvegkitchen


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

For glazing

  • 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


Calories: 416kcal | Carbohydrates: 42g | Protein: 12g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 410mg | Potassium: 374mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7474IU | Vitamin C: 17mg | Calcium: 204mg | Iron: 3mg