Squash & chorizo pot pies

Serves 4 Prep 15 mins Cook 50 mins

1 tsp olive oil 2 red onions, chopped 175g chorizo, skin

removed, sliced 300g butternut squash,

peeled and cut into cubes 400g can chickpeas 200g bag spinach 140g crème fraîche 320g ready-rolled

puff pastry sheet 1 egg, beaten

1 Heat the oil in a large pan, add the onions and cook for a few mins until soft, then add the chorizo. Stir around the pan for a few more mins until the chorizo leaks some of its oils, then add the squash and 100ml water. Cover with a lid and leave to cook for 10-15 mins until the squash is just cooked through.

2 Add the chickpeas with any liquid from the can, the spinach and some seasoning. Stir, then cover with a lid and simmer for 1-2 mins until the spinach has wilted. Stir in the crème fraîche and bubble for 3- 4 mins, adding a splash of water if the sauce looks too thick.

3 Heat oven to 200C/180C fan/gas 6. Divide the filling between four pie dishes. Unroll the pastry and cut out four lids, large enough to cover the pies. Brush the edge of each dish with a little beaten egg, then put a pastry lid on top and brush this with egg too. Poke a hole in the top of each pie. Bake on a tray for 25 mins until the lids are puffed and golden. PER SERVING 735 kcals, fat 47g, saturates 23g, carbs 51g, sugars 10g, fibre 7g, protein 22g, salt 1.9g