Entry 9 a: Savoury Butternut and Sweet Potato Pie


  1. 1 Butternut peeled, de- seeded and chopped
  2. 2 sweet potatoes chopped
  3. 80g butter
  4. 2 tbsp olive oil
  5. 1 medium red onion, peeled and finely chopped
  6. 2 tspn crushed garlic
  7. 1 packet short crust pastry
  8. 400g crème fraiche
  9. 90g grated gruyere cheese
  10. 2 eggs, beaten
  11. ½ tsp nutmeg
  12. 1 tsp cinnamon
  13.  1 tsp whole spice
  14. 3 sprigs thyme
  15. 1 sprig rosemary
  16. ½ tsp oregano



  1. Place butternut and sweet potato in a pot. Bring to the boil and then simmer for 20-30 minutes until tender. Drain in a colander then pass through a blender. Allow to cool
  2. Melt butter in a saucepan over medium heat and add olive oil. Add chopped onions and cook for about 5 minutes. Then add garlic, thyme, rosemary and oregano. Stir and then add nutmeg, cinnamon and whole spice. Add salt and cracked black pepper to taste.
  3. Remove thyme and rosemary. Add blended butternut and sweet potato.
  4. Preheat the oven to 190C.
  5. Spray and cook an 18cm round casserole dish or baking tray. Roll out pastry and roll into dish. Press the sides firmly. Blind bake for 20 minutes.
  6. Add the crème fraiche, stirring well until combined. Add gruyere, eggs and season generously with sea salt and freshly ground black pepper. Transfer mixture to the pastry casing. Smooth the top of the mixture and make for 70 minutes, or until top is golden and pie is firm to the touch. Allow to cool before transferring to a platter.
  7. To serve, cut the pie into slices with a simple green salad dressed with a light vinaigrette.


Blind Baking with beans, so that pastry does not rise too much


Final product



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