Heat the oil in a frying pan, briefly sauté the onion, add the squash and cook for a further 5 mins. Add the savoy cabbage, mushrooms and diced bacon, continue to cook for approx. 5 mins. Pour in the stock, reduce briefly.
Mix in the pear and raclette cheese, season, cool slightly.
Place the pastry in the prepared tin, prick firmly with a fork. Sprinkle the nuts over the top. Spread the filling inside the pie.
Approx. 30 mins. in the lower half of an oven preheated to 220°C.