Spiced chestnut and butternut squash pies

Serves
6
Preparation time
40 minutes
Cooking time
15 minutes

Ingredients

  • 2 tbsp olive oil 
  • 1 onion, diced
  • 1 tsp paprika
  • Pinch ground cumin
  • 400g can tomatoes
  • 2 tbsp soy sauce
  • 400g butternut squash, peeled and cut into chunks 
  • 2 carrots, cut into chunks
  • 2 small parsnips, peeled and cut into chunks
  • 100g ready-to-eat prunes
  • 240g can chestnuts 
  • Few sprigs fresh thyme 
  • 500g pack fresh puff pastry

Method

  1. Preheat oven to 220°C/200°C Fan/Gas 7.  
  2. Heat the olive oil in a large pan and fry the onion until golden, add the paprika and cumin, fry for 1 minute then add the tomatoes, soy sauce, vegetables, prunes, chestnuts and thyme, plus 250ml boiling water.
  3. Bring to the boil then simmer gently for 20-25 minutes.  
  4. Divide vegetable mixture between 6 x 300ml pie dishes. 
  5. Cut the pastry into 6 equal pieces and roll out to cover the dishes. 
  6. Bake for 12-15 minutes until golden and puffed.

Store finder

Store finder

Enter your location (town or postcode).

My binder

Sign up to create your online Morrisons binder and get the latest offers and competitions!

Go to my binder

Recipe search

Recipe search

Browse through our recipes to plan your perfect menu.

Detailed search