Roast Butternut Squash, Brussel Sprouts, and Goats Cheese Gallete

This was the first free-form pie I ever made and I have to say I am totally sold. They are easy to make, very tasty, and best of all, adaptable i.e. a good use of whatever  veg and cheese you have leftover. This can take a while to make, but you can always cut down time by making the pastry beforehand and storing in the fridge until needed, or using ready made pastry.

Ingredients:

For the pastry:

200g plain flour

100g chilled butter

Pinch of salt

1 egg, beaten

1-2 tbsp cold water

For the filling:

450g butternut squash, diced

200g brussel sprouts, grated

1 red onion, chopped

100g goats cheese (or more to taste)

1-2 tbsp balsamic vinegar

salt and pepper, to taste.

Instructions:

Preheat oven to 200 degrees C/400 degrees F/Gas Mark 6

First, make the pastry

1. Add salt to flour, add butter and rub together until it resembles bread crumbs. 
2. Add egg and mix. Add small amounts of water at a time and mix until the dough holds together but is not runny. Try not to overwork the dough; bring in a ball and put in the fridge for at least 20 minutes.

Next, for the filling

1. Toss butternut squash and red onion in oil and balsamic vinegar and roast for 30 minutes until soft.
2. In a frying pan on a medium heat, fry grated brussel sprouts in oil for 10 minutes or so until softened.
3. Remove squash and onion from oven and mix together with the sprouts.
4. Remove pastry from the fridge, and roll out into a large rough circle, larger than your baking tray. Pile the squash mixture in the middle of the pastry, leaving about 2 inches or so around the edge. Crumble the goats cheese on top all over the mixture. Fold the edges of the pastry inwards; the inside of the pie should be open.
5. Bake in the oven for 30 - 40 minutes until golden brown and cooked.