It’s pie season, baby! #pie #baking #savourybaking #cooking #recipe #marymakesiteasy For the pastry: 2 cups flour 1 tsp salt 1⁄2 tsp pepper 1 cup unsalted butter, cold and cut into small cubes 1⁄2 cup grated Avonlea Clothbound Cheddar 1 egg 1⁄4 cup milk For the filling: 1⁄2 small butternut squash 2 small red onions 3 garlic cloves, skin on 2 Tbsp butter, melted 1 tsp curry powder Salt & pepper 2 Tbsp Dijon mustard 2 tsp finely chopped sage or rosemary 1 cup grated Avonlea Clothbound Cheddar 1–2 tart apples 2 tablespoons chopped walnuts Egg wash For the pastry, whisk together the flour, salt, and pepper. Add in the butter and pinch in with your fingers until about the size of a pea. Stir in the cheddar. Whisk together the egg and milk and add to the flour mixture. Stir to combine. You want the mixture to look shaggy and a bit dry but it should hold together when you squeeze it in your hand. If it doesn’t, add a splash more milk. Turn the dough out, knead a few times to bring it together, and wrap in plastic. Pop it in the fridge to chill for about an hour. Meanwhile, heat your oven to 475F. Peel and thinly slice the squash and cut the onions into thin wedges. Transfer to a baking sheet along with the garlic. Pour over the melted butter and season with the curry powder and salt & pepper. Roast for 15 to 20 minutes until tender then let cool. 
Roll the pastry out to about 1/4-inch thick and transfer to a sheet parchment paper. Spread the mustard over the pastry and smash the roasted garlic (from the veg) over top. Scatter with sage or rosemary and about 3/4 cup of the cheese. Cut the apples into wedges and add to the veg then arrange on the pastry. Fold the edges of the pastry up and over some of the filling to form a crust and transfer to a sheet pan. Scatter with walnuts, the rest of that cheese, and brush the edges with some egg wash. Bake for 35 to 45 minutes or until golden and crisp!