Mushroom Pot Pie Recipe with Squash

Squash and mushroom pot pies

  • 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

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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.

     

Try one of our other veggie recipes here...

Vegetarian Shepherd's Pie Recipe With Spiced Lentils

Nutritional Information

  • Kcals 477
  • Fat 29.4g
  • Carbs 47.2g
  • Fibre 3.7g
  • Protein 8.9g
  • Salt 1.31g
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