Creamy leek, pesto & squash pie

Take some time aside to batch-cook and fill your freezer with this moreish leek, cannellini beans and squash pie and you’ll thank yourself on busy weeknights

  • Prep:15 mins
    Cook:50 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 660
  • fat 30g
  • saturates 5g
  • carbs 67g
  • sugars 13g
  • fibre 17g
  • protein 22g
  • salt 1.4g


  • 300g squash, peeled and chopped
  • 2 tbsp rapeseed oil
  • 2 large leeks, sliced
  • 3-4 tbsp fresh pesto
  • 400g can cannellini beans, rinsed
  • 200ml low-salt chicken stock
  • 2 tbsp half-fat crème fraîche
  • ½ x 250g pack filo pastry
  • 1 egg, lightly beaten
  • 150g mixed salad leaves, drizzled with a little oilve oil (optional), to serve


To reheat

To reheat, defrost thoroughly, then warm through in the oven at 200C/180C fan/gas 6 for about 20 mins or until piping hot.


  1. Heat the oven to 200C/180C fan/gas 6. Toss the squash with half the oil and some seasoning in a roasting tin. Roast for 25-30 mins until just tender, tossing halfway through.

  2. Meanwhile, heat the remaining oil in a non-stick frying pan and fry the leeks with a pinch of salt for 5 mins until beginning to soften. Stir through the pesto, beans and stock, then bring to a simmer and cook for 5 mins. Stir though the crème fraîche and squash, then spoon into a 26 x 18 x 5cm baking dish. Scrunch up the filo pastry and arrange on top of the filling. Brush with the egg and bake for 20 mins or until golden brown. Serve with the mixed salad leaves on the side, dressed with a little olive oil, if you like.

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