SERVES 2

  • 25g/1oz dried porcini mushrooms
  • 1 butternut squash, about 800g/1lb 12oz
  • 50g/2oz butter
  • 1tbsp olive oil
  • 200g/8oz chestnut mushrooms, sliced
  • pinch of dried chilli flakes
  • 2 garlic cloves, crushed
  • 2tsp chopped fresh thyme or rosemary
  • 1tbsp brandy
  • 6tbsp double cream or creme fraiche
  • 50g/2oz stilton, broken into chunks
  • 50g/2oz walnut pieces
  • 140g/5oz puff pastry, thawed if frozen
  • 1 egg yolk, beaten

The day before:

Soak the porcini in 150ml/1/4 pint boiling water for 20 minutes.

Meanwhile, peel the squash, then cut the flesh into 2cm/3/4in chunks.

Melt the butter in a large frying pan, add the oil, and fry the squash over a medium heat for 10 minutes, stirring occasionally until it begins to caramelise.

Stir in the chestnut mushrooms, chilli flakes, garlic and thyme or rosemary, and fry for five minutes. Increase the heat and add the brandy. Set aside.

Remove the dried mushrooms from the water with a slotted spoon, and roughly chop.

Add to the pan along with the soaking liquid and double cream and bring to the boil. Remove from the heat, season, and stir in the stilton and walnuts.

Divide the mixture between two 450ml/16fl oz individual pie dishes or small deep ovenproof soup bowls.

Cut the pastry in half and roll out each piece on a lightly floured surface until slightly bigger than the tops of the dishes.

Lay the pastry over the top of the dishes so that it overhangs slightly, and fold in the edges to neaten. Use trimmings to cut out holly leaves and make berries. Stick them on to the pastry with a little water. You can store the pies in the fridge for up to 24 hours at this point.

  • On the day:

Preheat the oven to 200C/fan oven 180C/Gas Mark 6. Brush the pie tops with beaten egg. Sprinkle each pie with a large pinch of salt and a grinding of black pepper. Bake for 15-20 minutes until golden, risen and puffed.

  • Alternative crumble topping:

Melt 25g/1oz butter and toss with 25g/1oz breadcrumbs, 50g/2oz walnut pieces and a small handful of chopped fresh parsley.

Store the topping and the pies separately in the fridge for up to 24 hours.

On the day, sprinkle the topping over the pie filling and bake as in the main recipe.