Layered squash barley spinach pie
Ingredients
- 1 small butternut squash (about 1kg/2lb 4oz), peeled and cubed
- 3 tbsp olive oil plus a little extra for brushing
- 3 onions finely chopped
- 3 garlic cloves crushed
- 100g mushroom sliced
- 85g whole cooked chestnut quartered
- 100g pearl barley
- 1.2l vegetable stock
- 1 tbsp dark soy sauce
- zest 1 lemon
- 250g/9oz tub ricotta
- 200g full-fat soft cheese
- ½ x 20g/1oz pack sage leaves picked and chopped
- 400g baby spinach
- 20g pack parsley leaves chopped
- 700g plain flour
- 140g butter
- 85g/3oz white vegetable shortening (we used Trex)
- 100ml milk
- 1 egg lightly beaten
- few bay leaves (optional)
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