Squash And Mushroom Pot Pies Recipe
Ingredients
| Leek 1 large, split lengthways, washed and sliced | ||
| Butter | ||
| Chestnut mushrooms 250 g, quartered | ||
| Butternut squash 1 small, about 500 g, peeled and cut into small chunks | ||
| Vegetable stock | 200 Milliliter | |
| Creme fraiche | 4 Tablespoon | |
| Puff pastry 375 g sheet | ||
Directions
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 creme fraiche 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.
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 creme fraiche 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.
Chef
