Prep
10 MIN
Cook
40 MIN
Ingredients
500 g
butternut squash, peeled and cut into 5cm chunks
2
shallots, skin on and cut in half
1
sprig of thyme
4
sage leaves
1 tbsp
Olive oil
30 g
chopped cashew nuts
3 tbsp
Heinz Pickle Ketchup, plus extra to serve
80 g
grated Gruyere cheese
1
sheet of puff pastry (365g)
1
egg lightly beaten
Instructions
Step 1
Pre-heat the oven to 200ºC fan.
Step 2
Line a large baking tray with parchment.
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.
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.
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.
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.
Step 7
Bake for 15-20 minutes until golden brown and cooked through. Serve with extra Pickle Ketchup.