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Squash And Mushroom Pot Pies

Holiday.Cook's picture
Ingredients
  Leek 1 Large, split lengthways, washed and sliced
  Butter 1 Tablespoon
  Chestnut mushrooms 250 Gram, quartered
  Butternut squash 500 Gram, peeled and cut into small chunks (1 small size)
  Vegetable stock 200 Milliliter
  Creme fraiche 4 Tablespoon
  Puff pastry sheet 375 Gram
Directions

Cook the leek in a little butter until softened, about 7 minutes.
Add the mushrooms and cook for 4-5 minutes.
Add the squash and cook for a minute then pour in the stock, cover and simmer for 5 minutes.
Heat the oven to 200C/fan 180C/gas 6.
Stir the creme fraiche into the vegetables, check the seasoning and divide between 4 pie dishes.
Top with pastry, trim and crimp.
Cook for 25-30 minutes until tops are golden and crisp.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Servings: 
4

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