Take some time aside to batch-cook and fill your freezer with this moreish leek, cannellini beans and squash pie and you’ll thank yourself on busy weeknights
Prep:15 mins
Serves 2
300g squash, peeled and chopped2 tbsp rapeseed oil2 large leeks, sliced3-4 tbsp fresh pesto400g can cannellini beans, rinsed200ml low-salt chicken stock2 tbsp half-fat crème fraîche½ x 250g pack filo pastry1 egg, lightly beaten150g mixed salad leaves, drizzled with a little oilve oil (optional), to serve
STEP 1Heat the oven to 200C/180C fan/gas 6. Toss the squash with half the oil and some seasoning in a roasting tin. Roast for 25-30 mins until just tender, tossing halfway through.STEP 2Meanwhile, heat the remaining oil in a non-stick frying pan and fry the leeks with a pinch of salt for 5 mins until beginning to soften. Stir through the pesto, beans and stock, then bring to a simmer and cook for 5 mins. Stir though the crème fraîche and squash, then spoon into a 26 x 18 x 5cm baking dish. Scrunch up the filo pastry and arrange on top of the filling. Brush with the egg and bake for 20 mins or until golden brown. Serve with the mixed salad leaves on the side, dressed with a little olive oil, if you like.
