Leek, Squash and Pesto Pie
Leek, Squash and Pesto Pie



  • 300g chopped squash
  • 2 tbsp oil
  • 2 sliced leeks
  • 4 tbsp pesto
  • 400g tin of cannellini beans
  • 200ml chicken stock
  • 2 tbsp creme fraiche
  • ½ x 250g packet of filo pastry
  • 1 egg, beaten
  • Preheat the oven to 200C. Toss the squash in a splash of oil and some seasoning, and roast for 30 mins until tender, tossing halfway through.
  • Heat another splash of oil in a frying pan and fry the leeks, with a pinch of salt, for 5 mins to soften. Stir through the beans, pesto and stock, then simmer for 5 mins. Stir in the creme fraiche and cooked squash, then spoon into a 26 x 18cm baking dish. Scrunch the filo pastry and arrange on top in a rustic manner, then brush with egg and bake for 20 mins. Serve with green salad.
50 mins
2 serving

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