Creamy leek, pesto & squash pie

Name: Creamy leek, pesto & squash pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European, British
Ingredients: 300g butternut squash, peeled & chopped; 2 large leeks, sliced; 4tbsp fresh pesto; 400g rinsed cannellini beans; 200ml chicken stock; 2tbsp soured cream or crème freche; 125g filo pastry; 1 egg, lightly beaten; 2tbsp rapeseed oil

4 steps

Prep:10minCook:30min

Updated at: Fri, 20 Sep 2024 11:22:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1293.5 kcal (65%)

Total Fat40 g (57%)

Carbs178 g (68%)

Sugars11.5 g (13%)

Protein61.6 g (123%)

Sodium617.6 mg (31%)

Fiber54.5 g (195%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

300gbutternut squash

peeled & chopped

2leeks

large, sliced

4 Tbspfresh pesto

400gcannellini beans

rinsed

200mlchicken stock

2 Tbspsoured cream

or crème freche

125gfilo pastry

1egg

lightly beaten

2 Tbsprapeseed oil

Instructions

Step 1

Preheat the oven to 200°C/ 180°C fan/ gas mark 6. Toss the squash with half the oil and some seasoning then roast for 30 minutes until tender, tossing halfway through.

rapeseed oil2 Tbsp

Step 2

Heat the remaining oil in a non stick pan & fry the leeks with a pinch of salt for 5 minutes until they begin to soften. Stir through the pesto, beans & stock then simmer for a further 5 minutes.

Pan

Step 3

Stir through the crème freche and squash and spoon into a baking dish. Scrunch up the filo pastry and arrange on top, and then lightly brush with the egg. Bake for 20 minutes or so until golden brown.