Try these squash and mushroom pot pies, then check out our vegetable pie, vegetarian quiche, vegetarian wellington and other vegetarian recipes.
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
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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.
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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.
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Nutritional Information
- Kcals 477
- Fat 29.4g
- Carbs 47.2g
- Fibre 3.7g
- Protein 8.9g
- Salt 1.31g