Chestnut and Butternut Squash Pie Cups Recipe
True pie-warming hugs.
http://hungryjenny.blogspot.com/2010/11/friday-pie-day-chestnut-and-butternut.html
Ingredients
- 200g diced butternut squash, partially boiled
- 100g roasted chestnuts, finely chopped
- 1 celery stick, finely chopped
- 3 chestnut mushrooms, finely chopped
- 1 tbsp red onions, finely chopped
- 1 tbsp rosemary
- 2 tsp balsamic vinegar
- 500g shortcrust pastry
Directions
- Heat a little oil in a large pan. Fry the onion, followed by the squash, mushrooms and celery.
- Add the chestnuts, then stir in the rosemary and vinegar. Set aside to cool.
- Roll out the pastry onto a floured surface into a large rectangle. Cut into 12 squares.
- Press each square into the hole of a non-stick muffin tray, creasing the edges round to create a flower 'cup'.
- Spoon the filling into each 'cup', then bake at 190 degrees C for 25-30 minutes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 12 servings | |
| Calories 27 | |
| Calories from Fat 2 | 7% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 118mg | 3% |
| Total Carbs 6.18g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.56g | 0% |
| Protein 0.49g | 1% |
