Squash And Mushroom Pot Pies
|Leek||1 Large, split lengthways, washed and sliced|
|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|
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.