Squash & mushroom pot pies

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olive magazine

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Recipe by olive magazine

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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.
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.

Per serving

477 kcalories, protein 8.9g, carbohydrate 47.2g, fat 29.4 g, saturated fat 13g, fibre 3.7g, salt 1.31 g

Latest comments and suggestions

• mumlig

  14 October 2009

  mumlig rated and commented on this recipe

  

  This is a good easy to make pie, but I did change a few ingredients. I added a small amount of goat's cheese and used swede and carrots instead of squash, because that's what I had in!I also used soya yoghurt in place of the creme fraiche and added a pinch of sage. It was very delicious!

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• Fatface

  14 October 2009

  Fatface commented on this recipe

  I used an olive oil pastry which is crisp and not so fatty as flaky, still turned out very well indeed.

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• Patou

  18 November 2009

  Patou rated and commented on this recipe

  

  Absolutely gorgeous recipe, didn't change a thing. I will definitely make this to impress my vegetarian cousins!

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Ingredients

• 1 large leek , split lengthways, washed and sliced
• butter
• 250g chestnut mushrooms , quartered
• 1 small butternut squash , about 500g, peeled and cut into small chunks
• 200ml vegetable stock
• 3-4 tbsp crème fraîche
• 375g sheet puff pastry

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 1 large leek , split lengthways, washed and sliced
• butter
• 250g chestnut mushrooms , quartered
• 1 small butternut squash , about 500g, peeled and cut into small chunks
• 200ml vegetable stock
• 3-4 tbsp crème fraîche
• 375g sheet puff pastry

Per serving

477 kcalories, protein 8.9g, carbohydrate 47.2g, fat 29.4 g, saturated fat 13g, fibre 3.7g, salt 1.31 g

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