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Festive squash jalousie

Perfect for a veggie Christmas Day centrepiece, this easy pie tastes great with all the traditional trimmings

  • Prep: 30 mins
    Cook: 1 hrs 30 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 694
  • Carbohydrates 50
  • Saturated Fat 25
  • Sugar 12
  • Protein 10
  • Fat 52
  • Fibre 5
  • Salt 1.04

Nutrition per serving

  • Calories 694
  • Carbohydrates 50
  • Saturated Fat 25
  • Sugar 12
  • Protein 10
  • Fat 52
  • Fibre 5
  • Salt 1.04

Ingredients

  • 1 large butternut squash, chopped into chunks
  • 4 garlic cloves, unpeeled and bashed
  • sprig rosemary, leaves stripped and chopped
  • few sprigs thyme, leaves stripped
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 1 large field mushroom, chopped
  • 125g pack cooked chestnuts, broken into large pieces
  • 2 tbsp chopped parsley
  • 1 tbsp chopped sage
  • 250g tub mascarpone
  • 1 tbsp grated parmesan, Pecorino or vegetarian alternative
  • pinch freshly grated nutmeg
  • 500g pack puff pastry
  • 1 egg, beaten

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the squash in a roasting tin with the garlic, rosemary and thyme leaves. Drizzle with 2 tbsp oil and season well. Roast for 40 mins or until soft and starting to brown. Remove and squeeze the garlic out of its skin, mash and gently mix with the squash, than set aside to cool.

  2. Heat remaining oil in a small pan and fry the onion until soft and lightly golden. Add the mushroom and fry for 3-4 mins more. Remove from heat and set aside. In a large bowl, mix the chestnuts, herbs, cheese, and nutmeg. Stir in mushrooms and squash mixture, taking care not to break up the squash too much. Season well.

  3. Roll a third of the pastry into a rectangle measuring 12 x 30cm. Place on a baking tray and pierce all over with a fork, brush with beaten egg and bake for 10 mins until lightly golden and slightly risen.

  4. Roll out the remaining two-thirds to a rectangle slightly larger than the base then, using a sharp knife, slash diagonally. Pile the filling onto the partly-cooked base leaving a 1cm border. Brush the border with a little beaten egg and carefully lay the uncooked pastry on top, pressing down the edges to seal. Glaze top with a little more egg and bake for 30-35 mins until the pastry is golden, risen and cooked through.

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