Squash, onion, wild mushroom and Brie pies

These pies are intended for vegetarians but, because they are always so popular, our recipe makes enough for everyone. We used four pie dishes that serve two people, but you could make individual pies using large ramekins.

Serves 8 • Ready in 1hr 20mins 3 queen squash, peeled, deseeded and cut into large chunks

4 red onions, peeled and cut into thin wedges 10 sage leaves, chopped

5 thyme sprigs, leaves only, plus extra to garnish

4tbsp olive oil

800g mushrooms, quartered, smaller ones left whole

300ml crème fraîche

350g Brie, cut into chunks

750g puff pastry plain flour, for dusting

2 eggs, lightly beaten

2tsp fennel seeds you will need

2 pie dishes or 4 large ramekins

1 Heat the oven to 200C/Gas Mark 6. Put the squash in a large roasting tin with the onions and season well. Stir in half the sage, thyme and olive oil. Roast for 25-30mins, stirring occasionally, until tender.

2 Meanwhile, put the mushrooms in a separate tin. Season, and add the remaining herbs and olive oil.

Stir to combine. Roast for 10mins.

3 Stir the mushrooms and crème fraîche into the squash and leave to cool. Spoon the mixture into the dishes and divide the Brie between the pies.

4 Roll out the pastry to half the thickness of £1 coin. Cut strips of pastry and use 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.

5 Glaze with egg, then cut a small cross in the centre of each pie. Scatter with thyme leaves and fennel seeds.

6 Chill in the fridge for up to 24hrs, then bake on a baking tray for 25mins or until golden.

Per serving: Cals 831, Fat 57g,

Sat fat 31g, Carbs 52g