Creamy Leek, Pesto & Squash Pie

• pumpkin↗300g g

  peeled and diced

• rapeseed oil↗2 tbsp tbsp
• leek↗2 large

  sliced

• pesto↗3-4 tbsp fresh tbsp

  fresh

• cannellini beans↗400g can g

  rinsed

• low‑salt chicken broth200ml ml
• crème fraîche (semi‑fat)↗2 tbsp tbsp
• phyllo pastry↗½ x 250g pack
• egg↗1

  lightly beaten

• mixed salad leaves↗150g g

  dressed with a small amount of olive oil (optional), for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas mark 6. Toss the pumpkin with half the oil and a little seasoning in a baking dish. Roast for 25‑30 minutes, until tender, stirring halfway through.

2. 2

   Meanwhile, heat the remaining oil in a non‑stick skillet and sauté the leek with a pinch of salt for 5 minutes, until it begins to soften. Add the pesto, beans and broth, stir, bring to a gentle boil and cook for 5 minutes. Stir in the crème fraîche and pumpkin, then transfer to a 26 × 18 × 5 cm baking dish. Tear the filo sheets and lay them over the filling. Brush with beaten egg and bake for 20 minutes or until golden. Serve with a side of mixed salad leaves dressed lightly with olive oil, if desired.