Squash & Mushroom Pot Pies

Ingredients

• 1 large leek, split lengthways, washed and sliced
• butter
• 250g chestnut mushrooms, quartered
• 1 small butternut squash, about 500g, peeled and cut into small chunks
• 200ml vegetable stock
• 3-4 tbsp crème fraîche
• 375g sheet puff pastry

Method

1. Heat the oven to 200C/fan 180C/gas 6.
2. 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.
3. Stir the crème fraîche into the vegetables, check the seasoning and divide between 4 pie dishes. Top with pastry, trim and crimp.
4. Cook for 25-30 minutes until tops are golden and crisp.