Chilli bean and squash pot pies

Take the hassle out of family dinners with these easy veggie pot pies that are made with just three ingredients. Full of spiced mixed beans and soft roasted squash, there's hardly any prep and what's more, you can freeze them ahead for another time.


  • 800g frozen butternut squash chunks

  • 2 x 365g tins taco mixed beans

  • 375g sheet ready-rolled puff pastry



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.


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.


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).

Serves 6

Freezing and defrosting guidelines

Make a batch of these pies ahead of time, freeze and reheat as needed. To freeze, leave the baked pies to cool completely, wrap in foil and freeze for up to 2 months. Bake from frozen (still covered) in a medium oven for 40 mins or until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 2-3 months of their freezing date.


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