Ingredients

• 1 Butternut Squash
• 1 Red Onion
• 3 cloves Garlic
• 200g pack Smoked Lardons
• 20g Parmigiano Reggiano Cheese
• 50ml Milk
• 200g Plain Flour
• 120 Salted Butter
• 2 tsp Paprika
• Fresh Thyme, finely chopped
• 40ml Soy Sauce
• 30ml Olive Oil
• Sea Salt and Black Pepper

Method

1. Pre-heat the oven to 200ºC/Gas Mark 6
2. Use flour, butter, 1 teaspoon of paprika, some seasoning and milk to prepare a smooth dough, then chill.
3. Peel and chop the onion and garlic, then sauté with the lardons in oil for 5 mintues. Peel the squash, scoop out the seeds and chop into small chunks before adding to the pan and cooking gently for 20 minutes.
4. Add soy sauce, thyme, 1 teaspoon of paprika and some more seasoning, then allow to cool.
5. Roll out the pastry into a 30cm circle and put the butternut squash mixture in the centre, spreading to within 5cm of the edge. Grate the Parmigiano Reggiano over, then fold the pastry edge over the filling and brush with milk.
6. Bake in the oven for 40 minutes until golden.