Squash & chorizo pot pies

Squash & chorizo pot pies

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

Prep: 15 mins Cook: 50 mins


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 and extra info

Nutrition: per serving

  • kcal735
  • fat47g
  • saturates23g
  • carbs51g
  • sugars10g
  • fibre7g
  • protein22g
  • salt1.9g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 red onions, chopped
  • 175g chorizo, skin removed, sliced



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 300g butternut squash, peeled and cut into cubes
  • 400g can chickpeas
  • 200g bag spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 140g crème fraîche
  • 320g puff pastry sheet
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Jun, 2020
My favourite pie! I have cooked this countless times and it always comes out perfectly. I cook it in one big dish instead of as mini pies - same recipe. It’s delicious and a real crowd pleaser. YUM!
6th Nov, 2019
Just made this recipe, absolutely delicious. Used about 2/3rds of the filling to make a pie for two people
17th Oct, 2019
Made this pie for my mother-in-law, she enjoyed it.
6th Feb, 2015
made this last week- very tasty full of flavors and easy to make xx
4th Feb, 2015
Loved this pie. Made as one big one as all of my individual pie tins were too small for the quantity of filling per person. We had this pie without any accompaniment and felt that the whole recipe would be serving 3 rather than the 4 stated (or only 2 if you have piggy portions). It was really tasty and not too heavy. Will be making again.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
6th Nov, 2019
I added a few sprigs of thyme to the mix
13th Mar, 2018
I added a chicken stock cube with the creme fraiche as otherwise it can be a little bland.
Want to receive regular food and recipe web notifications from us?