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1
For the pastry, sift the flour and salt. Transfer to a food processor, pulse for a few seconds. Add the butter a few pieces at a time, pulsing until mixture resembles breadcrumbs.
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2
With the motor running, add the eggs and milk. When the mixture starts to come together, add the Parmesan cheese and thyme. Pulse for 5 seconds. (If mixture is too dry, add a little extra beaten egg; if too wet, add a little extra flour.)
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3
Turn out onto floured surface. Knead for a few minutes. Roll into 8 balls of equal size. Wrap with plastic wrap and refrigerate until needed.
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4
When you are ready to cook, place a chilled dough ball between 2 sheets of parchment paper or plastic wrap and roll out to a 1/4-inch thickness. As a rough guide, 1 dough ball makes 1 small pie lid, 2-3 balls make a large lid.
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5
Preheat the oven to 350u00b0F.
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6
For the filling, place squash on a baking pan. Season with salt and pepper and drizzle with oil. Mix well. Sprinkle with sliced sage. Cover with foil. Bake for 25 mins or until squash is tender. Set aside.
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7
Bring a pot of salted water to a boil. Blanch spinach for 10 seconds. Drain and refresh with cold water. Squeeze out all the water. Set aside.
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8
Place eggs, mascarpone and Parmesan in a medium bowl. Add a couple of pinches of salt and pepper and whisk until well combined.
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9
Fill 4 small pie dishes or ramekins three-quarters full with squash then spinach. Top with egg mixture and a crumbling of gorgonzola. Place pastry lids on top and press down on edges to seal. Trim any excess pastry.
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10
Bake for 10 mins. Remove from oven. Brush with egg and sprinkle with poppy seeds; bake further 10 mins.
