Ingredients
- 2 rolls of all butter Puff pastry
- 50g Portobello mushrooms, peeled and cut into 1 cm pieces
- 50g Butternut squash, diced into 1cm cubes
- 25g Cooked chestnuts, roughly chopped
- 20g Butter
- 500mlTomato passata
- 1 Veg stock cube
- 50g Sun dried tomatoes
- 1 teaspoon dried or fresh Oregano
- Parsley for garnish
- Chives for garnish
- Eggs for glazing the pastry
Method
- Make a tomato sauce with passata, sun-dried tomatoes, stock cube and stems from the oregano.
- Saute the portobello, squash and chestnuts in a little butter and water until softened but not overcooked, allow to cool completely in the fridge overnight.
- Mix the squash mix with a few of the herbs and then place in the centre of the roll of pastry, then cover with the other roll of pastry.
- You can either make the classic Wellington shape or make a dome “Pithivier”, whichever one you decide, make sure you remove the air and try not to pierce the pastry.
- Tidy up the pastry by trimming and crimping, brush with egg wash and place back in the fridge until needed.
- Preheat the 0ven to 225º and place your baking sheet in the oven. Once hot, remove from the fridge, brush with egg glaze again and bake for 18-20 mins or until your pastry is evenly golden brown.
- Remove from the oven and place on top of a pool of the sauce and garnish with the remaining chopped herbs.
