Squash & chorizo pot pies

• olive oil↗1 tsp tsp
• red onions↗2

  chopped

• chorizo↗175g g

  skin removed, sliced

• butternut squash↗300g g

  peeled and cut into cubes

• can chickpeas↗400g g
• bag spinach↗200g g
• crème fraîche↗140g g
• puff pastry↗320g g

  sheet

• egg↗1

  beaten

Step-by-step instructions

1. 1

   Heat the oil in a large pan, add the onions and cook for a few mins until soft, then add the chorizo. Stir around the pan for a few more mins until the chorizo leaks some of its oils, then add the squash and 100ml water. Cover with a lid and leave to cook for 10-15 mins until the squash is just cooked through.

2. 2

   Add the chickpeas with any liquid from the can, the spinach and some seasoning. Stir, then cover with a lid and simmer for 1-2 mins until the spinach has wilted. Stir in the crème fraîche and bubble for 3-4 mins, adding a splash of water if the sauce looks too thick.

3. 3

   Heat oven to 200C/180C fan/gas 6. Divide the filling between 4 pie dishes. Unroll the pastry and cut out 4 lids, large enough to cover the pies. Brush the edge of each dish with a little beaten egg, then put a pastry lid on top and brush this with egg too. Poke a hole in the top of each pie. Bake on a tray for 25 mins until the lids are puffed and golden.