Garlicky squash, mushroom & leek pie

Ingredients

• 400g Cook with M&S butternut squash slices, cut into bitesize chunks
• 2 tbsp olive oil
• 3 garlic cloves, finely chopped
• 25g rosemary, finely chopped, plus sprigs for topping (optional)
• 2 small knobs of butter
• 300g chestnut mushrooms, quartered
• 3 leeks, cut into 1cm slices
• 1 tbsp wholegrain mustard
• 4 tbsp low fat crème fraîche
• M&S Ready to Roll Puff Pastry
• Milk or egg-wash, for the pastry

Method

1.  Heat the oven to 200C/180C fan/gas 6. Add the squash to a baking tray and drizzle with olive oil, then add one garlic clove, half the chopped rosemary and season well. Toss together to coat the squash and roast for 15 mins. Once everything starts to caramelise, turn the squash over and cook for another 10 mins until completely caramelised.

2.  While the squash is cooking, add a small knob of butter to a pan and melt over a high heat. Add the mushrooms and season well. Fry for 5 mins until the mushrooms have softened and browned. Remove from the pan and set aside. Turn the heat down to medium and add another small knob of butter, along with the remaining garlic and rosemary. Fry the chopped leeks for 10 mins until softened. Return the mushrooms to the pan, stir in the mustard and 100ml water. Reduce the heat to low and add the cooked squash. Stir in the crème fraîche 1 tbsp at a time until creamy, then check the seasoning to taste.

3.  Transfer to an ovenproof dish (32cm x 20cm), then roll out the pastry so it’s roughly the same dimensions as the dish. Cover the filling with the pastry and prick several times in the centre with a knife. Brush the pastry with milk or egg wash. If you like, you can drizzle a little olive oil over a couple of rosemary sprigs, then insert them into the pastry for a bit of extra flavour. Cook for 15-20 mins, until golden brown on top. Allow to cool slightly before serving.