For a flavourful vegetarian dish, give this pie a try – it’s great for batch cooking so you will always have a couple of portions on hand for those busy days when you just don’t have time to cook.
Ingredients:
300g squash, peeled and chopped
2 tbsp rapeseed oil
2 large leeks, sliced
3-4 tbsp fresh petso
400g cannellini beans, rinsed and drained
200ml stock – use a vegetarian stock cube or use fresh stock if you are a meat eater.
2tbsp crème fraiche
Filo pastry
1 egg, lightly beaten
You can pick up all these ingredients from local farm shops and delis.
Method:
Heat your oven to 200 degrees or gas mark 6.
Toss the squash with half the oil and some seasoning in a roasting tin. Roast for 25-30 minutes until just tender and toss halfway through.
While that’s cooking, heat the remaining oil in a frying pan and cook the leeks for 5 minutes. Stir through the pesto, beans and stock and then bring to a simmer, cooking for a further 5 minutes.
Add in the crème fraiche and the squash, stirring through.
Spoon the mixture into a baking dish.
Scrunch up sheets of filo pastry and arrange on the top of the filling to create a lid. Brush with the egg and bake for 20 minutes.
