Recipe Instructions:
Ingredients
800g frozen butternut squash chunks
2 x 365g tins taco mixed beans
375g sheet ready-rolled puff pastry
Directions
Roast
Put a baking tray in the oven and preheat to gas 7, 220°C, fan 200°C. Toss 800g frozen butternut squash chunks in 1 tbsp olive oil and arrange on the hot tray. Roast for 25-30 mins, tossing once, until tender.
Mix
Tip the cooked butternut squash into a large bowl. Add 2 x 365g tins taco mixed beans, season and stir to combine. Divide the filling between 6 x 16cm rectangular pie dishes.
Top
Cut a 375g sheet ready-rolled puff pastry into 6 even pieces and use to top the pies - depending on the size of your pie tins, you may need to roll out the pastry slightly to fit. Crimp the edges with a fork, pressing the pastry against the edge of the pie dishes, and cut a few slits in the top to let steam escape.
Bake and serve
Bake for 10-15 mins until golden and crisp on top. Serve the pies hot, or allow to cool and freeze for another time (see freezing guidelines, below).
