Creamy Leek, Pesto & Squash Pie

Perfect for squash season

65 Minutes

Serves 2

What you'll need…

  • 300g Squash
  • 2 Tablespoons oil
  • 2 Large leeks
  • 3-4 Tablespoons fresh pesto
  • 400g Can cannellini beans
  • 200ml Stock
  • 2 Tablespoons crème fraîche
  • 1 x 250g pack filo pastry
  • 1 Egg
Depositphotos 308944058 S min

The method


Preheat your oven to 200°C & prep your ingredients. Peel and chop your squash into chunks & thinly slice your leeks. Beat the egg & set aside.


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.


Meanwhile, heat the remaining oil in a pan and fry the leeks until soft. Season to your liking. Stir through the pesto, beans & stock. Bring to a simmer & cook for 5 minutes.


Add the squash & crème fraîche & stir well. Transfer the filling to a baking dish. Scrunch up the filo pastry & arrange on top of the filling. Brush the pastry with the egg and bake for 20 minutes or until golden. Enjoy!

Recipe from BBC Good Food

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