1 butternut squash<br />
50 g butter<br />
2 leeks, sliced<br />
1 clove garlic, crushed<br />
50 g plain flour<br />
500ml milk<br />
50g Parmesan cheese, grated<br />
1 tbsp lemon juice<br />
1 tbsp thyme, chopped<br />
3 chicken breasts, chopped into 3cm pieces<br />
500 g packet of puff pastry<br />
1 egg, beaten<br />
1 black olive<ol>
<li>Cut the top off of the squash. Peel, then slice 2 x 2cm circles from the squash using a 5½ cm round cutter.</li>
<li>Chop the remaining pieces into 1½ cm cubes to make 250g.</li>
<li>Put the circles into boiling water for 4 minutes, then add the diced squashed and boil for a further 4 minutes. Drain.</li>
<li>Melt the butter in a saucepan. Add the leeks and garlic and fry until soft. Sprinkle in the flour, then blend in the milk. Stir until thickened. Season and add the cheese, thyme and lemon juice.</li>
<li>Fry the chicken in a hot frying pan until seared and browned. Add to the sauce.</li>
<li>Scatter half of the diced squash in the base of a 10 inch round pie dish. Spoon the filling on top then scatter over the remaining squash. Chill until cold.</li>
<li>Roll out the pastry on a floured work surface. Cut into long strips about 2cm wide.</li>
<li>Put strips around the pie edge sticking it down with water. Put the 2 circles of squash on top of the filling to make the eyes. Slice the olive in half and put on top.</li>
<li>Using the remaining strips of pastry arrange on top to make a mummy’s face. Glaze with egg wash.</li>
<li>Bake for 30 minutes at 200 Fan until golden on top and bubbling.</li>
</ol>
Chicken & Butternut Squash Mummy
Spook out your guests with this devilishly good pie full of chicken, butternut squash & leeks. It’s guaranteed to warm-up tums before the trick or treating begins on Halloween.
