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  • 1 butternut squash
  • 50 g butter
  • 2 leeks, sliced
  • 1 clove garlic, crushed
  • 50 g plain flour
  • 1 tbsp lemon juice
  • 1 tbsp thyme, chopped
  • 3 chicken breasts, chopped into 3cm pieces
  • 500 g packet of puff pastry
  • 1 egg, beaten
  • 1 black olive


  1. Cut the top off of the squash. Peel, then slice 2 x 2cm circles from the squash using a 5½ cm round cutter.
  2. Chop the remaining pieces into 1½ cm cubes to make 250g.
  3. Put the circles into boiling water for 4 minutes, then add the diced squashed and boil for a further 4 minutes. Drain.
  4. 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.
  5. Fry the chicken in a hot frying pan until seared and browned. Add to the sauce.
  6. 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.
  7. Roll out the pastry on a floured work surface. Cut into long strips about 2cm wide.
  8. 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.
  9. Using the remaining strips of pastry arrange on top to make a mummy’s face. Glaze with egg wash.
  10. Bake for 30 minutes at 200 Fan until golden on top and bubbling.
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