Creamy leek pesto squash pie
Ingredients
- 300g squash peeled and chopped
- 2 tbsp rapeseed oil
- 2 large leeks sliced
- 3-4 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
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