Roasted butternut squash puff pie recipe

19 ratings Rate
  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 500 calories / serving
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Roaste Butternut+ Veg Jalousie (h)
Preheat oven to 200ºC (180º fan)/400ºF/ Gas Mark 6

Place prepared vegetables on large baking sheet, drizzle with olive oil, and scatter with rosemary and salt and pepper to season. Roast for 15-18 minutes or until just tender. Allow to cool. Increase oven temperature to 220ºC (200º fan)/425ºF/ Gas Mark 7.

Unroll the pastry sheet and cut in half across length to give two rectangles. Lay one on a lined baking sheet. Place the vegetables on pastry in an even layer leaving a border of approx. 1.25cm/½" all round.

Fold the second pastry sheet in half down its length and using a sharp knife make cuts down the folded side, at 90º to the edge towards the opposite side, but leave a border of 1.25cm/½" down that side and at the short ends.

Brush base pastry border with beaten egg, open out second pastry sheet and lay over base, press edges together, trim off with a sharp knife and knock up edges to seal well. Brush top with beaten egg and scatter over a little more rosemary. Bake for 20 -25 minutes until risen and golden brown.

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  • Ingredients

  • 1 x Jus-RolTM chilled ready rolled puff pastry sheet 375g
  • 3 medium mixed coloured peppers deseeded and cut into chunks
  • 2 medium red onions cut into wedges
  • 1 small courgette thickly sliced
  • half a butternut squash (400g) cut lengthways into six
  • olive oil for drizzling
  • few sprigs of fresh rosemary
  • beaten egg to glaze
  • salt
  • pepper
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  • Energy 2097kj 500kcal 25%
  • Fat 27g 39%
  • Saturates 12g 60%
  • Sugars 17g 19%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 56.7g Protein 10.6g Fibre 6.4g


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