Squash & mushroom pot pies

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• 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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• Janet

  02 December 2009

  Janet rated and commented on this recipe

  

  Surprisingly good!

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• emles

  02 April 2010

  emles rated and commented on this recipe

  

  Really fab pie and great for vegetarians, will make again for sure

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• emles

  02 April 2010

  emles commented on this recipe

  Really fab pie and great for vegetarians, will make again for sure

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• emles

  02 April 2010

  emles commented on this recipe

  Really fab pie and great for vegetarians, will make again for sure

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• Jessieclay

  19 October 2010

  Jessieclay rated and commented on this recipe

  

  Amazing. Didn't change a thing.

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• sbloom

  06 August 2011

  sbloom rated and commented on this recipe

  

  Fantastic! I was worried the content might be a bit watery but it was lovely and creamy. I halved the recipe and used one large pie dish. Went down very well with my carnivore fiance who loves fish/meat pies!

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• Bramble

  18 October 2011

  Bramble rated and commented on this recipe

  

  This recipe is stunning. So few ingredients and little effort, you will not be disappointed with this one. Everyone will love it be they meat eaters or veggies.

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• Alee86

  20 October 2011

  Alee86 rated and commented on this recipe

  

  This recipe is fantastic!!! Really easy to make and the result is amazing! Rich creamy texture and delicious taste!!!

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• Alison

  12 November 2011

  Alison commented on this recipe

  Does anyone know if you can make ahead?

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• trish

  06 February 2012

  trish commented on this recipe

  My veggie husband loved this. I swapped the leek for onion because that's what I had and added mixed herbs plus extra parsley.

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• trish

  06 February 2012

  trish rated and commented on this recipe

  

  oops forgot to rate!

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• Resi

  21 February 2012

  Resi rated and commented on this recipe

  

  good recipe, easy to make, thought it wld be too bland but isnt. added lots of fresh thyme and garlic, and made it in one big pie dish. the crispy puff pastry makes a lovely contrast to the velvety texture of the filling. made it a few times now and noticed that sometimes the taste is a lot sweeter than other times, must be something to do with the b.n.squash... surprised i havent felt the need to add goats cheese, my staple - but willdo sometime .

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• sarah_loves_

  02 April 2012

  sarah_loves_ commented on this recipe

  Really lovely! I added some courgette and feta and served with home-made oven chips. Will be making this again :)

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• Lynne

  16 July 2012

  Lynne rated and commented on this recipe

  

  This is now one of my regular suppers, I love it! I really didn't expect much from it first time round, I thought it would be a bit bland without any herbs but it's really not. I've re-heated the leftovers the next night as well and it was still really tasty.

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• Faye

  21 October 2012

  Faye rated and commented on this recipe

  

  Really tasty & easy to make. I'll make again and maybe vary the veg for a change.

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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

Ready in 1 hour

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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