Jamie Magazine
By Laura Fyfe
1 hr 30 mins
Not Too Tricky
makes 20
Recipe From
Ingredients
½ butternut squash (cut lengthways)
1 tablespoon olive oil
1 teaspoon chilli flakes
4 sprigs of fresh thyme
100g Stilton
50g walnuts
50g breadcrumbs
1 large free-range egg
500g puff pastry
1 teaspoon sesame seeds
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Deseed the squash and place on a roasting tray, drizzle with the oil, scatter over the chilli flakes and strip over the thyme leaves. Roast for 45 minutes, or until soft.
- Allow to cool a bit, then spoon out the flesh and discard the skin, then place in a bowl.
- Crumble the Stilton and chop the walnuts, then add to the bowl along with the breadcrumbs. Mix to combine, then set aside to cool.
- Beat the egg. Roll out the puff pastry to 18cm x 60cm, then cut into 2 long thin strips.
- Lay half the squash mix down the centre of each strip and brush the long edges with beaten egg, then fold over lengthways and press together to seal.
- Turn the rolls so the join is underneath, then cut into 5cm pieces and place on baking sheets lined with parchment.
- Brush the tops with beaten egg, sprinkle with sesame seeds and bake for 35 minutes, till puffed up and golden.
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