Goat’s cheese, squash and mushroom pithivier

Method

1. Heat the oven to 180°C fan/ gas 6. Put the thick ring of butternut squash on a baking tray along with the chestnut mushrooms. Drizzle the vegetable oil over both, season with salt and roast for 12 minutes. Add the hazelnuts to one edge of the tray and roast for another 8 minutes. Put the squash on a plate to cool, then tip the nuts and mushrooms into a food processor. Add the black garlic, rosemary and two-thirds of the egg. Whizz to a coarse paste, season, then set aside to cool.
2. Once everything is cool, unroll the pastry sheet and cut out 2 circles, one about 3cm larger than the ring of squash and one about 5cm larger than the ring of squash (use a plate or bowl as a guide). Put the smaller circle of pastry on a piece of baking paper and sit the ring of squash in the centre. Press the goat’s cheese into the hole in the centre (you may need to trim it a little). Cover the squash and cheese in the mushroom mixture, using your hands to shape it into a dome.
3. Brush a little of the remaining egg around the edge of pastry, then lay the second circle of pastry on top. Smooth it down over the dome of filling, then press the pastry edges together. Use a small sharp knife to neaten the edge, then make a small hole at the top of the dome. Lightly score the pastry dome with curved lines (this will help the pastry puff up evenly). Brush the top with more egg. Cover and chill (or freeze – see Make Ahead) until ready to cook.
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4. Heat the oven to 200°C fan/ gas 7. Bake the pithivier on a baking tray for 30 minutes (or 40 minutes if cooking from frozen) until the pastry is a deep golden colour. Serve.