Christina’s Recipes

Creamy leek, pesto & squash pie

Name: Creamy leek, pesto & squash pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 2 servings
Ingredients: 300g squash peeled and chopped; 2 tbsp rapeseed oil; 2 large leeks sliced; 3-4 tbsp fresh pesto; 400g can cannellini beans rinsed; 200ml low-salt chicken stock; 2 tbsp half-fat crème fraîche; ½ x 250g pack filo pastry; 1 egg lightly beaten; 150g mixed salad leaves drizzled with a little oilve oil (optional), to serve

2 servings

hidangan

15 minutes

masa aktif

1 hour 5 minutes

jumlah masa

Mula Memasak

Bahan-bahan

300g squash peeled and chopped

2 tbsp rapeseed oil

2 large leeks sliced

3-4 tbsp fresh pesto

400g can cannellini beans rinsed

200ml low-salt chicken stock

2 tbsp half-fat crème fraîche

½ x 250g pack filo pastry

1 egg lightly beaten

150g mixed salad leaves drizzled with a little oilve oil (optional), to serve

Arahan

Heat the oven to 200C/180C fan/gas 6. Toss the squash with half the oil and some seasoning in a roasting tin. Roast for 25-30 mins until just tender, tossing halfway through.

Meanwhile, heat the remaining oil in a non-stick frying pan and fry the leeks with a pinch of salt for 5 mins until beginning to soften. Stir through the pesto, beans and stock, then bring to a simmer and cook for 5 mins. Stir though the crème fraîche and squash, then spoon into a 26 x 18 x 5cm baking dish. Scrunch up the filo pastry and arrange on top of the filling. Brush with the egg and bake for 20 mins or until golden brown. Serve with the mixed salad leaves on the side, dressed with a little olive oil, if you like.

Pemakanan

Saiz Hidangan

Kalori

660

Jumlah Lemak

30 g

Lemak Tepu

5 g

Lemak Tidak Tepu

Lemak Trans

Kolesterol

Natrium

1.4 mg

Jumlah Karbohidrat

67 g

Serat Pemakanan

17 g

Jumlah Gula

13 g

Protein

22 g