Squash, mushroom & Brie pies

Takes 1 hr 30mins serves 8

3 green squash, peeled, deseeded and sliced into large chunks 4 red onions, peeled and sliced into wedges 10 sage leaves, chopped 5 thyme sprigs, leaves only 4tbsp olive oil 800g flat mushrooms, quartered 300ml crème fraiche 350g brie, cut into chunks 750g puff pastry

Plain flour for dusting 2 eggs, lightly beaten 2tsp fennel seeds

1 Preheat the oven to 200°C/ Gas 6. Place the squash in a large roasting tin with the onions and season with salt and pepper. Stir in half the sage, thyme and olive oil. Roast for 20-30 mins, stirring occasionally, until cooked through and tender. 2 Put the mushrooms in a separate roasting tin, season and add the remaining herbs and oil. Roast for 10 mins until just cooked. Stir the mushrooms and crème fraiche into the squash and set aside to cool. Spoon the mixture into the pie dishes and divide the brie between the pies, pushing it into the filling. 3 Roll out the pastry on a floured surface to half the thickness of a pound coin. Cut strips of pastry and use them to cover the rims of the pie dishes, then brush with egg. Cut the remaining pastry into pieces just bigger than the dishes. Cover the pies with the pastry, then use a fork to seal the edges, making a pattern on the rims. 4 Glaze the pastry tops with egg then make a cut in the centre of each pie, to allow steam to escape while baking. Scatter with thyme leaves and fennel seeds. Bake for 25 mins or until golden. If you don’t have time to roll out the pastry, buy it ready-rolled instead and you can just cut straight to the size of the pie dish