Name: Creamy Squash, Butter Bean and Leek Pie
Prep time: 1 h 60 min
Total time: 5 h 300 min
Yield: 8 servings
Ingredients: 1 teaspoon Dijon mustard; 100 g Water; 85 g Leek; 2 kg Water; 1 teaspoon Fresh thyme; 1 Egg; 1 tablespoon Olive oil; 100 g Kale; 100 g Crème fraîche; ½ teaspoon Black pepper; 1 tablespoon Fresh parsley; 650 g Plain flour; 300 g Unsalted butter; 3 tablespoons Unsalted butter; 2 Garlic clove; 500 g Butternut pumpkin; 235 g Canned butter beans; 2 ½ teaspoons Fine sea salt; 1 teaspoon Fresh rosemary; 1 Egg yolk

recipe by Kenwood https://kenwoodworld.com/

Total Time

5hrs 0mins
Serves

8
Calories

756

based on 1 ratings

This vegetarian pie is filled with a mixture of creamy butternut squash, aromatic leeks, and deliciously tender butter beans. Perfect for any occasion from Christmas dinner to a summer picnic. Any leftovers will last for up to three days in the fridge, or the pie can be made ahead and frozen before baking – simply defrost in the fridge overnight before baking.

recipe updated 10 Nov. 2025

Ingredients

Unsalted butter

300 g
Water

100 g
Egg yolk

1
Plain flour

650 g
Fine sea salt

2 ½ teaspoons
Egg

1
Water

2 kg
Butternut pumpkin

500 g
Olive oil

1 tablespoon
Unsalted butter

3 tablespoons
Leek

85 g
Garlic clove

2
Kale

100 g
Crème fraîche

100 g
Dijon mustard

1 teaspoon
Fresh rosemary

1 teaspoon
Fresh thyme

1 teaspoon
Fresh parsley

1 tablespoon
Black pepper

½ teaspoon
Canned butter beans

235 g

Tools

Oven
Cooking Chef XL
Colander
Medium bowl
Baking tray - large
Round pie dish - 25cm (10“)

Step preview

Fit the K-Beater
Add the ingredients into the appliance bowl, fit the splashguard
Mix until the mixture resembles breadcrumbs – 2 minutes, speed 2
Add the next ingredients
Mix until the pastry comes together - 1 minute, speed 1
Wrap the pastry in a plastic wrap and chill in the fridge - 2 hours
Clean the appliance bowl and fit the Stir Tool
Add the ingredients into the appliance bowl, fit the splashguard
Heat - 2 minutes, 160ºC, speed Stir 2
Add the next ingredient
Cook - 15 minutes, 105ºC, speed Off
Drain the squash into a colander and transfer into a medium bowl
Mash roughly with a potato masher then set aside
Clean the appliance bowl and fit the Stir Tool
Add the ingredients into the appliance bowl
Heat - 1 minute, 120ºC, speed Off
Add the next ingredients and fit the splashguard
Cook - 6 minutes, 120ºC, speed Stir 2
Add the next ingredients
Cook - 4 minutes, 120ºC, speed Stir 2
Remove the splashguard
Transfer the cooked squash back into the appliance bowl
Add the next ingredients
Mix - 2 minutes, speed 1
Remove the Stir Tool
Stir the beans through by hand
Transfer the mixture into a medium bowl and set aside to cool - 30 minutes
Place the chilled pastry onto a lightly floured worksurface
Divide into two pieces, one being twice the size of the other
Roll out the large piece of pastry onto a round about 5mm thick
Line the pie dish with the pastry leaving some overhanging the sides
Spoon cooled filling into the pie dish and spread evenly
Roll the smaller piece of pastry into a 5mm thick round, larger than the top of the pie dish
Brush the rim of the pie with some of the beaten egg yolk, then place the round pastry on top
Trim and crimp the edges to seal, then brush all over with more egg yolk to glaze
Cut the small hole in the top of the pie
Chill uncovered in a fridge - 30 minutes
Preheat the oven - 220ºC
Preheat a baking tray in the oven
Remove the pie from the fridge and place on the preheated baking tray
Bake - 40 minutes, 220ºC
Remove from the oven and let rest - 20 minutes
Serve

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