Squash & mushroom pot pies
There's nothing more comforting than a pie on a cold winter's evening, and this veggie version is a winner
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hourVegetarian
- 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.
- 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
Recipe from olive magazine, October 2009.
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http://www.bbcgoodfood.com/recipes/12952/
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hourVegetarian
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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14 October 2009
mumlig rated and commented on this recipe
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14 October 2009
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18 November 2009
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