• 4servings
  • 477calories

Rate this recipe:

Nutrition Info . . .

VitaminsB9, D
MineralsCopper, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 large leek , split lengthways, washed and sliced

  2. butter

  3. 250g chestnut mushrooms , quartered

  4. 1 small butternut squash , about 500g, peeled and cut into small chunks

  5. 200ml vegetable stock

  6. 3-4 tbsp creme fraiche

  7. 375g sheet puff pastry

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


Send feedback