For 1 mini-pie:
- 1 shortcrust pastry
- ¼ butternut squash
- 1 pinch of cumin
- A few leaves of coriander
- 1 pinch of coconut sugar
- 1 tsp of olive oil
Preheat the oven at 180°C.
Place shortcrust pastry in the MB Silicase 2/3 mould. Leave 1,5 cm of pastry on the edges.
Peel the butternut squash, remove seeds and cut it into pieces (half-moon-shaped).
Place the butternut pieces on the shortcrust pastry to garnish your pie, then fold the dough back on the butternut pieces.
For more flavours, add a pinch of coconut sugar and a teaspoon of olive oil. Then, sprinkle with a pinch of cumin and a few leaves of coriander.
Bake the pie for 15 to 20 minutes (180°C).
Now, you have a pretty rustic tart with autumyn flavours! And for even more delicacy, you can serve your little pie with rocket sprouts, a chocolate muffin and some apple pieces. Put it all in your MB Original bento box for your lunch break!
The little tip: Use the remaining pastry making other pies with seasonal fruits and veggies!