- 350g puff pastry
- 250g butternut squash, peeled and finely diced
- 1 onion, small, finely chopped
- 1 clove garlic, minced
- 200g chestnut mushrooms, finely chopped
- 1 1/2 tsp rose harissa paste
- 1 tsp tomato paste
- zest of half lemon
- 2 tablespoons of chopped parsley
- olive oil
- 1 egg for glazing
- sesame seeds
- finely chopped mint or grated Parmesan cheese
- Tims Dairy Greek style Natural yogurt
Pre-heat the oven to 180C fan. Drizzle a little olive oil onto a baking tray. Spread the diced butternut squash on the tray and season with salt and pepper. Bake for 25-30 minutes or until golden and cooked through.
In the meantime, sweat the onions in a frying pan until translucent. Add the garlic and the chopped mushrooms. Increase the heat and cook until all the liquid has evaporated from the mushrooms. Now add the harissa and the tomato paste. Stir and cook for a minute or two. Remove from the heat.
Remove the squash from the oven and mash with a potato masher, leaving some pieces whole. Tip into a bowl along with the mushroom mixture. Stir, add the lemon zest and season to taste. Cool completely.
Roll the pastry out to a rectangle measuring approximately 35 x 14cm.
Place the veggie mixture evenly along the centre of the pastry. Brush one side of the pastry with beaten egg, then bring the pastry around the mixture, wrapping tightly, then seal the edges with a fork, cut into desired size. Lay on a lined baking sheet and brush each one with the egg and sprinkle with sesame seeds. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.
Combine finely chopped mint or grated Parmesan with Tims Greek-style natural yogurt as a dip.
Prep Time: 40 minutes
Total Time: 1hr 40 minutes