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Squash & chorizo pot pies

Squash & chorizo pot pies

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

These individual pies are quick to prepare, packed with spicy sausage and butternut squash, then topped with a ready-rolled puff pastry lid

Nutrition: per serving
NutrientUnit
kcal735
fat47g
saturates23g
carbs51g
sugars10g
fibre7g
protein22g
salt1.9g
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Ingredients

  • 1 tsp olive oil
  • 2 red onions , chopped
  • 175g chorizo , skin removed, sliced
  • 300g butternut squash , peeled and cut into cubes
  • 400g can chickpeas
  • 200g bag spinach
  • 140g crème fraîche
  • 320g puff pastry sheet
  • 1 egg , beaten

Method

  • STEP 1

    Heat the oil in a large pan, add the onions and cook for a few mins until soft, then add the chorizo. Stir around the pan for a few more mins until the chorizo leaks some of its oils, then add the squash and 100ml water. Cover with a lid and leave to cook for 10-15 mins until the squash is just cooked through.

  • STEP 2

    Add the chickpeas with any liquid from the can, the spinach and some seasoning. Stir, then cover with a lid and simmer for 1-2 mins until the spinach has wilted. Stir in the crème fraîche and bubble for 3-4 mins, adding a splash of water if the sauce looks too thick.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Divide the filling between 4 pie dishes. Unroll the pastry and cut out 4 lids, large enough to cover the pies. Brush the edge of each dish with a little beaten egg, then put a pastry lid on top and brush this with egg too. Poke a hole in the top of each pie. Bake on a tray for 25 mins until the lids are puffed and golden.

Goes well with

Recipe from Good Food magazine, January 2015

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Overall rating

A star rating of 4.5 out of 5.12 ratings
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