Squash & chorizo pot pies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tsp olive oil
- 2 red onionschopped
- 175g chorizoskin removed, sliced
- 300g butternut squashpeeled and cut into cubes
- 400g can chickpeas
- 200g bag spinach
- 140g crème fraîche
- 320g puff pastrysheet
- 1 eggbeaten
Nutrition: per serving
- kcal735
- fat47g
- saturates23g
- carbs51g
- sugars10g
- fibre7g
- protein22g
- salt1.9g
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.
