Autumnal Treats

  Butternut bundles


Ingredients:
½ butternut squash diced into 1 cm cubes (or a whole squash depending on size)
2 tsp olive oil
1 pack of ready made all-butter puff pastry
2 shallots Small knob of butter 150g mushrooms-portabello or chestnut work well
 1 tbsp of walnuts, or roasted hazelnuts
1 tsp mix herbs


Par-boil the butternut squash in a large pan of boiling water.
Once boiled, spread the squash onto a baking tray and drizzle with oil, season with salt and pepper and half of the mixed herbs, then bake for roughly 10minutes (180c), turning for all over crispness. At this stage do not cook the butternut in the oven for too long, it still needs cooking a little more once in the pastry.


Roll out the puff pastry and cut into 7cm diam rounds or alternatively 10cm squares for rectangular bundles. Make sure your work surface is flowered so the pastry does not stick. Once the butternut is cooked, remove from the oven and leave to cool.

 Fry the shallots in butter, adding the mushrooms, mixed herbs and 2/3rds of the nuts. Once golden, add to the butternut squash and mix, but leave to cool. Once cool spoon the mixture into the round pastry centre, if using square shapes do the same. Wet the sides of the pastry and gather into the centre, making sure none of the ingredients can be seen, if using squares, fold the pastry into a triangular shape.

Turn over the circles so the seam is underneath and place on a parchment lined baking sheet. If using rectangle pastry shapes you can crimp the edges or use a folk for a more decorates effect. Make a slit (1 or 2) with a sharp knife on top of the pastry tops, and with a little milk brush the tops. Sprinkle over the rest of the crushed walnuts/ hazelnuts and sprinkle with a little more mixed herb, or oregano/tarragon (whatever suits your taste buds).

 Bake in the oven for 15-20mins 180c, until the pastry is golden brown. These can be served with a lovely little side salad and dressing. If you’re feeling really adventurous a crumble of feta in the mixture and on top can add a creamy texture, or if you like sweet and sour you may like to try adding sultanas to the mix.