Chorizo and butternut squash pies

Preparation

Chill and dice the unsalted butter. Cut the chorizo into bite-size pieces. Slice the courgettes. Cut the red chillis into wedges. Peel and cut the butternut squash into bite-size pieces. Crumble the goat's cheese.

For the Pastry

For the Filling

And the rest...

1. 1 Put the flour, a pinch of salt and the butter in a food processor and pulse until the mixture resembles breadcrumbs.
2. 2 Add the cold water and pulse again until the dough starts to come together.
3. 3 Form into a ball with your hands, flatten into a disc, cover with cling-film and chill in the fridge for 1 hour. Move on to the next steps while you wait.
4. 4 Meanwhile, heat the oven to 220°C/425°F/gas 7 (200°C for fan ovens).
5. 5 Put the squash, chorizo, onion and unpeeled garlic cloves in a roasting tray. Drizzle with olive oil and season.
6. 6 Roast for 20 minutes.
7. 7 Add the courgette and cook for 10 minutes.
8. 8 Remove the veg and chorizo from the tin, draining off as much oil as possible. Leave to cool slightly.
9. 9 Squeeze the garlic from the skin and mash in a bowl with half of the goat’s cheese.
10. 10 Divide the pastry into even pieces, allowing one piece per serving being made, and roll each out into a 16cm disc.
11. 11 Spread the cheese mixture into the middle of each disc and top with the squash and chorizo mix.
12. 12 Crumble over the remaining goat’s cheese (optional), then fold the pastry edges around the filling.
13. 13 Brush the pastry with milk and cook for 15-20 minutes until the pastry is golden.