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

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

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.
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.
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.