Squash and chorizo pot pies
Squash & chorizo pot pies
These individual pies are quick to prepare, packed with spicy sausage and butternut squash, then topped with a ready-rolled puff pastry lid
- Serves 4
- Easy
Nutrition per serving
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Calories 735
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Carbohydrates 51
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Saturated Fat 23
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Sugar 10
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Protein 22
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Fat 47
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Fiber 7
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Salt 1.9
Ingredients
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1 tsp olive oil
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2 red onions, chopped
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175g chorizo, skin removed, sliced
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300g butternut squash, peeled and cut into cubes
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400g can chickpeas
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200g bag spinach
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140g crème fraîche
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320g puff pastry sheet
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1 egg, beaten
Method
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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.
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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.
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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.