Line a lightly greased pie dish with the pastry, allow to rest
Meanwhile saute the butternut squash and onion for 2 minutes in the olive oil, then add the Quorn Chicken Tenders and continue to saute for 5 minutes or until golden brown, stirring occasionally.
Remove from the heat and add the rosemary and goat cheese, mix well and let the cheese melt. Add 2-3 tbsp milk or water until the sauce thickens, season to taste with salt and pepper.
Pour the mixture into the prepared pastry dish and bake for 20 minutes until the dough is golden brown.
When you visit our website, we use cookies, which are small pieces of information that allow us to maintain your connection to our website. These cookies are not used to collect or store any personally identifiable information.
