Bake these vegetarian feast pastries for an important day, like Christmas Day. They're stuffed with squash, spinach, chestnut mushrooms and tangy blue cheese

• Preparation and cooking time
  • Prep:30 minutes
  • Prepare dinner:1 hr and 25 minutes
  • plus chilling
• Extra effort
• Serves 2

• Vegetarian

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Substances

• ½ butternut squash
• 15g salted butter
• 1 orange, juiced
• 2 thyme sprigs, plus the leaves from 2 further sprigs
• 500ml vegetable inventory, made with 1 inventory dice
• 500g block puff pastry
• plain flour, for dusting
• 150g chestnut mushrooms, finely chopped
• 2 handfuls of spinach (about 75g), roughly chopped
• 10 walnut halves, finely chopped
• 50g vegetarian blue cheese
• 1 egg, overwhelmed
• 2 tsp cornflour (non-compulsory)

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Methodology

• STEP 1

  Trim off the neck of the squash (it needs to be about 15cm lengthy), then peel it and minimize in half lengthwise. (Reserve the spherical base to make use of in soups or different recipes.) Put the squash halves in a lidded pan together with the butter, orange juice, thyme sprigs and inventory, and season nicely. Cowl and produce to a simmer over a medium warmth and cook dinner for 25-30 minutes till the squash is simply tender. Drain, reserving the liquid, and permit to chill.

• STEP 2

  Roll the puff pastry out on a flippantly floured floor into a big, ½cm-thick rectangle. Lower the rectangle into 4 equal items (round 20 x 15cm) – they need to be massive sufficient to suit one butternut squash half on high, with a great quantity of house round it. Put the pastry items on a tray and chill within the fridge.

• STEP 3

  In the meantime, fry the mushrooms in a dry frying pan over a medium-high warmth till they’ve launched their liquid and are starting to brown, about 6-8 minutes. Add the spinach and fry till wilted, about 1-2 minutes. Scatter within the thyme leaves, season nicely, then add the walnuts. Prepare dinner for 1 min till flippantly toasted however not burned. Tip the combination right into a bowl, crumble within the blue cheese and stir. Go away to chill.

• STEP 4

  Warmth the oven to 200C/180C fan/gasoline 6. Take away the pastry rectangles from the fridge and put two on a baking tray. Divide a 3rd of the mushroom combine between them and high every with a squash half. Pack the remaining mushroom combine across the squash tightly, totally on high. Brush the uncovered pastry across the squash with a number of the overwhelmed egg, then cowl the squash with the opposite pastry rectangle, urgent down firmly or crimping the perimeters with a fork to seal it. Brush the tops with the remainder of the egg and bake for 35-40 minutes till the pastry is golden and the squash is warmed by.

• STEP 5

  Combine 3 tsp of the reserved squash cooking liquid with the cornflour in a small bowl. Pressure the thyme sprigs from the remaining cooking liquid and produce it to a simmer, then take away from the warmth and whisk within the cornflour paste. Return to the warmth and simmer till thick, then spoon the sauce over the wellingtons to serve.