roasted squash pastry

These parcels are roasted butternut squash with leeks and chickpeas, wrapped in puff pastry.

Begin by peeling and chopping the squash and roasting until cooked and caramelised.

Add some chopped cooked leeks and a cup of cooked chickpeas.

Make a slurry of bouillon and cornflour to add to the roasted vegetables. this will help the juices when wrapped in puff pastry.

Unroll the dairy free puff pastry and make parcels with the filling , crimp the edges with a fork and put the the fridge to keep cool until ready to cook.

When ready to cook brush with olive oil and bake them in a preheated oven (180 degrees C) oven until golden brown.

Take out of oven and leave for 10 mins before eating.

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