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Squash and mushroom pot pies

Name: Squash and mushroom pot pies
Total time: 1 h
Ingredients: leek 1 large, washed and sliced; butter; chestnut mushrooms 250g, quartered; butternut squash 1 small, peeled and cut into small chunks; vegetable stock 200ml; 3-4 tbsp; puff pastry 375g sheet

1 hour
serves 4
Easy

One of our favourites. Topped with golden puff pastry, these individual vegetarian pies, filled with squash and mushrooms in a quick sauce are simple to make

December 19, 2014 at 2:32 pm

Ingredients

leek 1 large, washed and sliced
butter
chestnut mushrooms 250g, quartered
butternut squash 1 small, peeled and cut into small chunks
vegetable stock 200ml
crème fraîche 3-4 tbsp
puff pastry 375g sheet

Method

Step 1

Cook the leek in a little butter until softened, about 7 minutes. Add the mushrooms and cook for 4-5 minutes. Add the squash and cook for a minute then pour in the stock, cover and simmer for 5 minutes.
Step 2

Heat the oven to 200C/fan 180C/gas 6. Stir the crème fraîche into the vegetables, check the seasoning and divide between 4 pie dishes. Top with pastry, trim and crimp. Cook for 25-30 minutes until tops are golden and crisp.