Butternut squash and blue cheese puff pies

Name: Butternut squash and blue cheese puff pies
Yield: Serves 2
Cuisine: British recipes
Ingredients: 1 tbsp olive oil; 240g Sainsbury’s Ready Sliced Cabbage and Leek, or similar; 2 fresh rosemary sprigs, leaves stripped; 320g Sainsbury’s Prepared Butternut Squash, or similar, cut into dice; 2 tbsp plain flour; 300ml vegetable stock; Dollop of crème fraîche; 75g shropshire blue cheese; 375g pack Sainsbury’s Ready Rolled Herb Puff Pastry, or similar

Easy
October 2012

Easy
October 2012

Serves 2
Hands-on time 25 min, cooking time 15 min

This quick autumnal recipe combines cheat’s ingredients to make a comforting, vegetarian pie with a creamy squash and blue cheese filling.

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Ingredients

1 tbsp olive oil
240g Sainsbury’s Ready Sliced Cabbage and Leek, or similar
2 fresh rosemary sprigs, leaves stripped
320g Sainsbury’s Prepared Butternut Squash, or similar, cut into dice
2 tbsp plain flour
300ml vegetable stock
Dollop of crème fraîche
75g shropshire blue cheese
375g pack Sainsbury’s Ready Rolled Herb Puff Pastry, or similar

1 tbsp olive oil
240g Sainsbury’s Ready Sliced Cabbage and Leek, or similar
2 fresh rosemary sprigs, leaves stripped
320g Sainsbury’s Prepared Butternut Squash, or similar, cut into dice
2 tbsp plain flour
300ml vegetable stock
Dollop of crème fraîche
75g shropshire blue cheese
375g pack Sainsbury’s Ready Rolled Herb Puff Pastry, or similar

Method

Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a pan, then add the cabbage and leeks with half the rosemary. Cook over a medium heat for 5-8 minutes until soft.
Stir in the squash, then cook for another 2-3 minutes. Add the flour and stir well, then slowly pour in the stock, stirring. Cover and simmer for 10 minutes until the squash is tender. Remove from the heat, then stir through the crème fraîche. Cool.
Unroll the pastry, then cut around the rims of 2 x 300ml dishes. Stir the cheese and remaining rosemary through the squash mix, season, then divide between the dishes. Lay the pastry rounds over the top of each, sealing with water, then make a small hole in the centre. Cook for 15 minutes until puffed, golden and bubbling.

Method

Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a pan, then add the cabbage and leeks with half the rosemary. Cook over a medium heat for 5-8 minutes until soft.
Stir in the squash, then cook for another 2-3 minutes. Add the flour and stir well, then slowly pour in the stock, stirring. Cover and simmer for 10 minutes until the squash is tender. Remove from the heat, then stir through the crème fraîche. Cool.
Unroll the pastry, then cut around the rims of 2 x 300ml dishes. Stir the cheese and remaining rosemary through the squash mix, season, then divide between the dishes. Lay the pastry rounds over the top of each, sealing with water, then make a small hole in the centre. Cook for 15 minutes until puffed, golden and bubbling.