These delicious mini pot pies, filled with fresh herbs and seasonal butternut squash are the perfect comfort food, a really easy recipe that the family will love tucking into.
2 red onions, cut into wedges
1kg (2Ib) butternut squash, cut into small chunks
1 red chilli, seeded and chopped
3-4 sprigs oregano or thyme, leaves picked
2 tbsp olive oil
200g (7oz) baby spinach
1 x 200g pack feta, crumbled
Handful flat-leaf parsley, chopped
1 x 375g pack ready-rolled puff pastry
1 egg, beaten
Preheat the oven to gas 6, 200°C, fan 180°C. Put the onions, squash, chilli and oregano in a large roasting tin. Drizzle with the oil and season well. Roast for 35-40 minutes, until tender. Set aside to cool a little.
Fill a kettle with fresh water and boil. Put the spinach in a colander set over the sink and pour over the boiling water to wilt. Refresh under the cold tap, and then squeeze out as much excess water as possible. Tip the spinach onto a board and roughly chop.
Add the spinach, feta and parsley to the squash mixture and toss to combine; season to taste. Divide the mixture between 4 x 300ml (1/2pt) pie dishes, adding 1 tbsp of water to each. Unroll the pastry and cut out 4 lids, one to fit each pie dish; set aside. Press the pastry trimmings round the rim of each dish and brush with beaten egg. Top each pie with a pastry lid, crimp to seal, and brush all over with the beaten egg. Make a small steam hole in the centre of each.
Arrange the pies on a baking tray and cook for 25-30 minutes, until puffed and golden. Serve immediately.
Recipe courtesy of Tesco