Ainsley Harriott’s butternut squash, stilton and pecan pastry rolls
- March 2022
- Makes 8 rolls
- Hands-on time 30 min. Oven time 50-60 min.
Ainsley Harriott’s puff pastry rolls are filled with a delicious combo of sweet and nutty butternut squash, earthy sage and sharp blue cheese. Recipe taken from Ainsley’s Good Mood Food by Ainsley Harriott (Ebury Press £20).
For a meaty option, try our parmesan and pork sausage rolls.
- Vegetarian recipes
- 20.7g (7.9g saturated)
- 22.7g (5.7g sugars)
- 850g butternut squash, peeled, deseeded and cut into 2cm chunks
- Olive oil for drizzling
- Pinch chilli flakes
- 1/2 red onion, finely chopped
- 1 small garlic clove, crushed
- 1 tbsp chopped sage leaves (or thyme if you prefer)
- 1 tbsp finely chopped flatleaf parsley
- 1/4 tsp ground nutmeg
- 50g pecans or walnuts, roughly chopped
- 75g stilton or similar hard blue cheese, crumbled
- 320g sheet ready-rolled puff pastry
- Plain flour for dusting
- 1 medium free-range egg, beaten with a dash of milk
- 1/2 tsp nigella seed
- Heat the oven to 180ºC fan/gas 6. Line an oven tray with baking paper and set aside. Put the squash chunks on another oven tray and drizzle with a little oil. Sprinkle over the chilli flakes, toss to coat, then roast for 30-35 minutes or until tender. Remove and set aside to cool.
- Meanwhile, heat a little drizzle of oil in a small frying pan over a low-medium heat and cook the onion for 4 minutes until slightly softened. Add the garlic and sage, then cook for another 30 seconds until fragrant. Remove from the heat and set aside to cool.
- Put the cooked squash in a bowl, leaving any oil behind in the tray, and add the parsley, nutmeg and cooled onion mixture. Use a fork to lightly crush the squash pieces, leaving some lumps for texture. Fold in the chopped nuts and crumbled cheese. Season well with salt and pepper.
- Unroll the pastry sheet on a lightly floured work surface and cut in half l lengthways into two long strips. Divide the squash mixture in half and spoon it down the middle of each length of pastry. Roll the pastry around the filling to make a long sausage shape. Brush the seam edge with the beaten egg and press lightly to seal the join. Place seam-side down and cut each roll into 4 even lengths.
- Transfer to the lined baking tray. Brush the tops with the beaten egg mix. Use a sharp knife to score 3 slashes into the top of each pastry roll and scatter with nigella seeds. Bake for 20-25 minutes until golden brown. These are delicious served hot or cold.
Ainsley says: “If you’re not a fan of blue cheese, you can use feta.”
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