Harvest Moon Butternut And Mushroom Pies

Name: Harvest Moon Butternut And Mushroom Pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: British
Ingredients: 300 g butternut squash (diced small, roasted 20 mins with olive oil, salt, smoked paprika); 200 g chestnut mushrooms (diced); 1 large onion (caramelized); 2 cloves garlic (minced); 6 Tbsp fresh sage leaves (chopped + extra for garnish); 100 g smoked cheddar or Gruyère (grated); 1 tbsp Dijon mustard; 1 Unit salt; 1 Unit black pepper; 1 pinch nutmeg; 2 sheets all-butter puff pastry ((or shortcrust if you want sturdier)); 1 Egg egg (+ 1 tbsp milk for egg wash); 1 Unit flaky sea salt

by katplaystennis • 2026

Soy-Free

Why some badges are missing

Not vegan: smoked cheddar or Gruyère (usually made with animal rennet) → try vegan cheese
Not vegetarian: smoked cheddar or Gruyère (usually made with animal rennet)
Not gluten-free: all-butter puff pastry → try gluten-free pastry
Not dairy-free: smoked cheddar or Gruyère → try vegan cheese
Not egg-free: egg → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not nut-free: chestnut mushrooms
Not low-FODMAP: all-butter puff pastry
Not low-histamine: smoked cheddar or Gruyère
Not low-GI / diabetic-friendly: all-butter puff pastry
Not kidney-friendly: smoked cheddar or Gruyère

Based on listed ingredients — always check labels for allergies.

Prep

15m

Cook

25m

Serves

Rating

—

Total time · 40m

Ingredients

Kitchen Help

Shopping list

300 g butternut squash — diced small, roasted 20 mins with olive oil, salt, smoked paprika
200 g chestnut mushrooms — diced
1 large onion — caramelized
2 cloves garlic — minced
6 Tbsp fresh sage leaves — chopped + extra for garnish
100 g smoked cheddar or Gruyère — grated
1 tbsp Dijon mustard
1 Unit salt
1 Unit black pepper
1 pinch nutmeg
2 sheets all-butter puff pastry — (or shortcrust if you want sturdier)
1 Egg egg — + 1 tbsp milk for egg wash
1 Unit flaky sea salt

Tools

· oven
· baking tray
· mixing bowl
· knife
· fork

Instructions

Step by step

1
Toss butternut with oil, roast at 200C until caramelized edges.
2
Fry onion low till sweet, add mushrooms till golden, add garlic + sage .
3
Mix with roasted squash, mustard, cheese. Cool completely — this is key for no soggy bottom.
4
Roll pastry, cut 8 x 14cm circles. Place filling on each half.
5
Fold into half-moon. Crimp with fork. Cut little leaf shapes from leftover pastry for the top, or cut 3 small leaf-shaped vents.
6
Egg wash, sea salt, bake at 190C for 22- till deep golden and puffed.