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Butternut squash and blue cheese puff pies

Published: 31 Oct 12
Updated: 18 Mar 24

This quick autumnal recipe combines cheat’s ingredients to make a comforting pie with a creamy squash and blue cheese filling. It’s a brilliant combination of sweet winter squash and sharp and salty cheese.

Next time: turn butternut squash chilli into a budget-friendly leftovers pie.

Easy
October 2012

Test kitchen approved

Serves 2
Hands-on time 25 min, cooking time 15 min

Next time: turn butternut squash chilli into a budget-friendly leftovers pie.

Freezable

Nutrition: per serving

Calories: 747kcals
Fat: 46g fat (25g saturated)
Protein: 17g
Carbohydrates: 62g (13g sugars)
Fibre: 8.4g
Salt: 2.4g

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Ingredients

1 tbsp olive oil
240g leeks, sliced
2 rosemary sprigs, leaves picked
320g butternut squash, diced
2 tbsp plain flour
300ml vegetable stock
Dollop crème fraîche
75g blue cheese
320g sheet puff pastry

Watch our video to see how they are made:

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Method

Heat the oven to 180°C fan/gas 6. Heat the oil in a pan, then add the leeks with half the rosemary. Cook over a medium heat for 5-8 minutes until soft.
Stir in the squash, then cook for another 2-3 minutes. Add the flour and stir well, then slowly pour in the stock, stirring. Cover and simmer for 10 minutes until the squash is tender. Remove from the heat, then stir through the crème fraîche. Leave to cool.
Unroll the pastry, then cut around the rims of 2 x 300ml dishes. Stir the cheese and remaining rosemary through the squash mix, season, then divide between the dishes. Lay the pastry rounds over the top of each, sealing with water, then crimp around the sides and make a small hole in the centre. Bake for 15 minutes until puffed, golden and bubbling.