Chorizo, squash and butterbean pie

It's getting cold outside and those comfort food cravings are hard to ignore, so don't deny yourself, try this hearty yet healthy pie. The filo pastry makes it lower in fat than an average puff- or shortcrust-topped pie. Butternut squash packs a really great vitamin A punch and tomatoes are a potent source of vitamin C.

Serves 4

100g Chorizo ring, sliced into rings
1 onion, sliced
1 butternut squash, chopped into chunks
800g tomatoes
400g butterbeans
Tomato puree
2 tsp sage
1 tsp oregano
1 tsp paprika
Glug of red wine
1 handful black olives
1 pack of filo pastry sheets
Olive oil



Preheat the oven to 180 C. Fry the chorizo in a pan for a few minutes until the oil starts to run out. then remove it from the pan, place on a paper towel and put to one side.

Drain most of the oil from the pan and then add the onion and fry until soft and starting to brown. Then add the squash and stir well. Pour in the tomatoes, puree, herbs and paprika and give the sauce a good stir. Add a good glug of red wine, a cup of water and season well. Bring the sauce to the boil then simmer for 10 minutes.

Add the chorizo back to the pan with the butterbeans and olives stir and simmer for another 15 minutes, until the sauce has reduced and thickened.

Place in an oven proof pie dish. Dab a little oil on a filo pastry sheet then layer three sheets thick and scrunch the filo slightly and let it fall in folds on top of the sauce, repeat with more pastry until the pie top is covered.

Brush with a little more oil and then bake for 20 minutes until your pie is golden and magnificent!