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Creamy Leek, Pesto & Squash Pie
Ingredients
  • 300g squash, peeled and chopped
  • 2 tbsp rapeseed oil
  • 2 large leeks, sliced
  • 3 to 4 tbsp fresh pesto
  • 400g can cannellini beans, rinsed
  • 200ml low-salt chicken stock
  • 2 tbsp half-fat crème fraîche
  • ½ x 250g pack filo pastry
  • 1 egg, lightly beaten
  • 150g mixed salad leaves, drizzled with a little oilve oil (optional), to serve
Steps
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