Squash and mushroom pot pies

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

Published: December 19, 2014 at 2:32 PM

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Serves 4

Easy

Total time: 1 hr

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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

Vegetarian

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Alternatives

Complete the dish

Try these squash and mushroom pot pies, then check out our vegetable pie, vegetarian quiche, vegetarian wellington and other vegetarian recipes.

Ingredients

Nutrition

1 large leek

washed and sliced
butter
250g chestnut mushrooms

quartered
1 small butternut squash

peeled and cut into small chunks
200ml vegetable stock
3-4 tbsp crème fraîche
375g sheet puff pastry

Nutrition: per serving

kcal477
fat29.4g
carbs47.2g
fibre3.7g
protein8.9g
salt1.31g

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.

Try one of our other vegetarian pie recipes

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