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.
roast chopped squash and turnip 
Bouillon 
make a cornflour and bouillon flurry 
mix the flurry with the roast squash with chickpeas 
take portion and wrap in puff pastry 
eventually got a nice round shape 
after 20 mins baking 
made into random shapes 
one pastry in half
