CREAMY MEDITERRANEAN VEG PIE

CREAMY  MEDITERRANEAN  VEG  PIE:

INGREDIENTS:                    (serves 4)

1  large butternut squash, cubed
1  tsp chopped fennel
20  shallots, divided into 16 whole and 4 sliced
Olive oil, for cooking
125  ml cider vinegar
125  ml  vegetable stock

125  ml  canned mushroom liquid or non-alcoholic

                                                   white wine

1/2  cup  creme fraiche

1  puff pastry, cut into 4 squares

Cornflour, as needed

Tarragon herb, a sprig

METHOD:

• Place butternut squash, fennel and 16 whole shallots on greaseproof paper on baking tray. Season with olive oil, salt and pepper. Roast for 15 minutes.
• Set aside. Heat 2  tbsp olive oil in a saucepan.  Add sliced shallots, season and fry until golden.
• Add vinegar and simmer until evaporated.  Add stock, canned mushroom liquid or non-alcoholic white wine, creme fraiche, cornflour and tarragon.
• Cook for 5 minutes. Fold in the roasted vegetables and divide the mixture into 4 ovenproof ramekins.
• Use the puff pastry squares to cover the top of each bowl. Set all the remekins for baking in an oven at 200C for 20 minutes. Serve immediately.