CREAMY LEEK, PESTO & SQUASH PIE

Creamy leek, pesto & squash pie image

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

Provided by Esther Clark

Time 1h5m

Number Of Ingredients 10

Ingredients

300g squash, peeled and chopped
2 tbsp rapeseed oil
2 large leeks, sliced
3-4 tbsp fresh pesto
400g can cannellini beans, rinsed
200ml low-salt chicken stock
2 tbsp half-fat crème fraîche
½ x 250g pack filo pastry
1 egg, lightly beaten
150g mixed salad leaves, drizzled with a little oilve oil (optional), to serve

Steps:

Heat 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.
Meanwhile, 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.

Nutrition Facts : Calories 660 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 13 grams sugar, Fiber 17 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium