Name: Squash & Chorizo Pot Pies Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: British
Ingredients: 1 butternut squash, peeled, seeded, and diced; 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 8 ounces chorizo sausage, sliced; 1 teaspoon ground cumin; 1 teaspoon ground paprika; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups chicken broth; 2 tablespoons all-purpose flour; 1/4 cup heavy cream; 2 sheets puff pastry, thawed; 1 egg, beaten (for egg wash)

How To Make Squash & Chorizo Pot Pies

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Preparation: 20 minutes

Cooking: 45 minutes

Total: 65 minutes

Serves:

Ingredients

1 butternut squash, peeled, seeded, and diced
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
8 ounces chorizo sausage, sliced
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken broth
2 tablespoons all-purpose flour
1/4 cup heavy cream
2 sheets puff pastry, thawed
1 egg, beaten (for egg wash)

Instructions

Preheat the oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium heat. Add the diced butternut squash, onion, and garlic. Cook until the squash is tender, about 8 minutes.
Push the squash to the side of the skillet and add the sliced chorizo. Cook until the chorizo is browned and cooked through, about 5 minutes.
Stir in the cumin, paprika, thyme, salt, and black pepper. Cook for 1 minute to toast the spices.
Sprinkle the flour over the mixture and stir to coat. Cook for another minute.
Slowly pour in the chicken broth, stirring constantly. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
Stir in the heavy cream and cook for another 2 minutes.
Divide the filling among 4 oven-safe bowls or ramekins.
On a floured surface, roll out the puff pastry sheets. Cut out circles slightly larger than the bowls or ramekins.
Place the puff pastry circles over the filling, pressing the edges down to seal.
Brush the tops of the pies with beaten egg for a golden crust.
Place the pot pies on a baking sheet and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
Allow the pot pies to cool for a few minutes before serving.