Squash & chorizo pot pies

Contains pork – recipe is for non-Muslims only
These individual pies are quick to prepare, packed with spicy sausage and butternut squash, then topped with a ready-rolled puff pastry lid

  • Prep:15 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 735
  • fat 47g
  • saturates 23g
  • carbs 51g
  • sugars 10g
  • fibre 7g
  • protein 22g
  • salt 1.9g


  • 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


  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.

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