Impress veggie company this Christmas with these butternut squash and chestnut puff pastry crackers. Serve with vegetarian gravy and loads of trimmings

• Preparation and cooking time
  • Prep:35 minutes
  • Cook dinner:1 hr and 30 minutes
  • plus at the very least 45 minutes chilling
• Simple
• Serves 4

• Freezable (Raw)
• Vegetarian

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Substances

• 1 tbsp olive oil
• 1 tbsp butter
• 1 giant onion, finely chopped
• 250g butternut squash (½ medium squash), deseeded, peeled and minimize into 1cm cubes
• 250g chestnut mushrooms, chopped
• 100ml marsala or madeira
• 100g cooked chestnuts, chopped
• 1 tsp dried sage, or a number of finely chopped contemporary leaves
• 2 prunes, pitted and finely chopped
• 2 tbsp crimson onion chutney or relish
• 40g tender white breadcrumbs
• 2 x 320g sheets ready-rolled puff pastry
• plain flour, for dusting
• 200g sturdy arduous cheese, like vegetarian mature cheddar or vegetarian emmental, minimize into 1cm cubes
• 1 egg, overwhelmed to glaze

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Methodology

• STEP 1

  Warmth the oil and butter in a frying pan. Fry the onion and squash for 15 minutes till the onion is golden and caramelised, and the squash is tender. Add the mushrooms and cook dinner for one more 8-10 minutes till the water given off has evaporated. Pour within the marsala and bubble for 2-3 minutes till it disappears. Stir within the chestnuts, sage, prunes, relish and breadcrumbs, and season properly. Depart to chill.

• STEP 2

  Unravel one of many pastry sheets onto a evenly floured floor and minimize a 2cm-wide strip from one of many lengthy sides of the pastry. Reserve this to brighten. Reduce the remaining pastry into 4 lengthy rectangles – these will probably be your cracker bases. Reduce the remaining pastry sheet into 4 and chill all of the pastry on a lined baking sheet for 15 minutes.

• STEP 3

  Stir the cheese into the cooled filling, then divide the combination into 4 parts. Mould into sausages and place on the pastry bases, leaving a lot of room for what would be the scrunched ends of the crackers.

• STEP 4

  Brush the uncovered pastry across the filling with the overwhelmed egg and drape over the bigger pastry tops, sealing the pastry throughout the filling. Trim, if it’s essential, and pinch within the ends to create the Christmas cracker form. Press the ends with a fork, trimming once more, if it’s essential, then glaze with extra of the overwhelmed egg. Chill for 30 minutes or as much as 24 hrs. Use the reserved pastry to create stars or Christmas timber, or no matter you fancy to brighten the crackers.

• STEP 5

  Warmth the oven to 200C/180C fan/gasoline 6. Glaze with extra overwhelmed egg and bake for 35-40 minutes till golden and puffed. Serve with veggie gravy and loads of trimmings.