Squash & chorizo pot pies

Squash & chorizo pot pies

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(4 ratings)

Prep: 15 mins Cook: 50 mins

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 and extra info

Nutrition: per serving

  • kcal735
  • fat47g
  • saturates23g
  • carbs51g
  • sugars10g
  • fibre7g
  • protein22g
  • salt1.9g
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Ingredients

  • 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
    Chorizo

    Chorizo

    chore-reeth-oh

    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
    Spinach

    Spinach

    spin-atch

    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
    Eggs

    Egg

    egg

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

Method

  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.

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Comments, questions and tips

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lstewart257
6th Feb, 2015
5.05
made this last week- very tasty full of flavors and easy to make xx
elizabeth60
4th Feb, 2015
3.8
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.
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