Squash and chorizo pot pies

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

  • Calories 735
  • Carbohydrates 51
  • Saturated Fat 23
  • Sugar 10
  • Protein 22
  • Fat 47
  • Fiber 7
  • Salt 1.9

Ingredients

  • 1 tsp olive oil

  • 2 red onions, chopped

  • 175g chorizo, skin removed, sliced

  • 300g butternut squash, peeled and cut into cubes

  • 400g can chickpeas

  • 200g bag spinach

  • 140g crème fraîche

  • 320g puff pastry sheet

  • 1 egg, beaten

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.