Cheese Butternut and Chutney Pastry Rolls

Instructions

1. Step 1

   Pre-heat the oven to 200ºC fan.

2. Step 2

   Line a large baking tray with parchment.

3. Step 3

   Spread the squash and shallots out onto a baking tray, drizzle with olive oil and top with the thyme and sage leaves. Roast in the oven for 20 minutes until tender. Allow to cool for 10 minutes.

4. Step 4

   Transfer the cooked veg and herbs to a chopping board and discard the shallot skins. Roughly chop the mixture with a large knife, transfer to a bowl, stir through the cheese and a give a good grind of black pepper.

5. Step 5

   Roll out the pastry sheet and spread with the Pickle Ketchup leaving a 1.5cm gap along the longest two edges, top with the butternut mixture spreading out into an even layer, again leaving a 1.5cm gap at the edges. Roll up the pastry from the longest side tightly into a pin wheel using the paper to help seal the edge with a little beaten egg.

6. Step 6

   With the seam side facing down brush the roll with beaten egg, slice into 12x 3-4cm thick rounds and place into the prepared tray and press down with the palm of your hand to flatten by about half. 

7. Step 7

   Bake for 15-20 minutes until golden brown and cooked through. Serve with extra Pickle Ketchup.