These individual pies are quick to prepare, packed with spicy sausage and butternut squash, then topped with a ready-rolled puff pastry lid
Prep:15 mins
Serves 4
1 tsp olive oil2 red onions, chopped175g chorizo, skin removed, sliced300g butternut squash, peeled and cut into cubes400g can chickpeas200g bag spinach140g crème fraîche320g puff pastry sheet1 egg, beaten
STEP 1Heat the oil in a large pan, add the onions and cook for a few mins until soft, then add the chorizo. Stir around the pan for a few more mins until the chorizo leaks some of its oils, then add the squash and 100ml water. Cover with a lid and leave to cook for 10-15 mins until the squash is just cooked through.STEP 2Add the chickpeas with any liquid from the can, the spinach and some seasoning. Stir, then cover with a lid and simmer for 1-2 mins until the spinach has wilted. Stir in the crème fraîche and bubble for 3-4 mins, adding a splash of water if the sauce looks too thick.STEP 3Heat oven to 200C/180C fan/gas 6. Divide the filling between 4 pie dishes. Unroll the pastry and cut out 4 lids, large enough to cover the pies. Brush the edge of each dish with a little beaten egg, then put a pastry lid on top and brush this with egg too. Poke a hole in the top of each pie. Bake on a tray for 25 mins until the lids are puffed and golden.
