Butternut squash, chestnut and beetroot-top Wellington

Cooking for vegetarians at Christmas? This makes a great centrepeice, and can served with all of the usual trimmings.

Serves 6, with potatoes and vegetables

4 sheets filo pastry
1 butternut squash
1 pack ready-cooked chestnuts
Good handful of beetroot tops (or chard/kale etc)
1 bulb garlic
Olive oil
Rosemary
Sage
1 onion
Milk/1 egg to wash the pastry
Goat’s cheese/mozzarella (optional)

Peel the squash and cut into bite-sized pieces, discarding the seeds. Toss in olive oil, rosemary and sage. Tuck the whole garlic bulb in amongst the squash pieces, and roast at 200 degrees for 45-50mins.

Add a chopped onion, and roughly chopped beetroot tops and chestnuts for the last 10mins of roasting. Leave to cool slightly.

Lay all four sheets of filo pastry out on top of each other, on a very lightly greased baking sheet. Squeeze the roasted garlic out of the skin and spread out over about half of the pastry, leaving a border round the edges. If you’re using the cheese, roughly chop and lay on top of the garlic. Spoon the filling mixture on top, then carefully fold the pastry over and pinch the edges. Seal firmly all the way round, cut some diagonal slices in the top for the steam to escape, and egg-wash or brush with a little milk.

Bake at 200 degrees for 15-20mins, or according to packet instructions. You want it to be crispy and a light golden brown. Serve in slices with gravy, roast potatoes and other vegetables of your choice.

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