Butternut squash and blue cheese puff pies

Method

1. 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.
2. 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.
3. 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.