Photo: Priscilla Du Preez
Squash & mushroom pot pies
7 ingredients
Serves 4
openrecipes
There's nothing more comforting than a pie on a cold winter's evening, and this veggie version is a winner
Estimated Nutrition (whole recipe, rough)
161
Calories
4g
Protein
12g
Fat
12g
Carbs
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chestnut | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large leek , split lengthways, washed and sliced
- butter
- 250g chestnut mushrooms , quartered
- 1 small butternut squash , about 500g, peeled and cut into small chunks
- 200ml vegetable stock
- 3-4 tbsp crème fraîche
- 375g sheet puff pastry
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes