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Ingredients
Roasted Butternut Squash
- 800 g butternut squash peeled, cut in pieces (2 cm)
- extra virgin olive oil for drizzling
- 1 pinch dried chilli flakes
- fine sea salt to taste
- ground black pepper to taste
Puff Pastry
- 200 g unsalted butter diced (1-2 cm) then frozen for 30 minutes
- 200 g plain flour plus extra for dusting
- 90 g water cold
- ½ tsp fine sea salt
Filling
-
50
g Parmesan cheese cut in pieces (2 cm)
or vegetarian hard cheese cut in pieces (2 cm) - 5 - 6 fresh sage leaves to taste
- 200 g cooked, peeled chestnuts
- 3 garlic cloves
- 100 g onions quartered
- 30 g extra virgin olive oil
- ½ tsp fine sea salt
Assembly
- 1 medium egg beaten
- Nutrition
- per 1 piece
- Calories
- 148 kcal / 617 kJ
- Protein
- 2.7 g
- Fat
- 9.3 g
- Carbohydrates
- 12.3 g
- Fiber
- 0 g