Creamy leek, pesto & squash pie

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C/ 180°C fan/ gas mark 6. Toss the squash with half the oil and some seasoning then roast for 30 minutes until tender, tossing halfway through.

Step 2

Heat the remaining oil in a non stick pan & fry the leeks with a pinch of salt for 5 minutes until they begin to soften. Stir through the pesto, beans & stock then simmer for a further 5 minutes.

Step 3

Stir through the crème freche and squash and spoon into a baking dish. Scrunch up the filo pastry and arrange on top, and then lightly brush with the egg. Bake for 20 minutes or so until golden brown.

Step 4

Serve with assorted salad leaves or steamed greens