200g Butternut Squash, peeled, de-seeded and diced
1 Red Onion, peeled and finely chopped
400g Tinned Cannellini Beans, drained
50g Sundried Tomatoes
1 Garlic Clove
½ tsp Chill Flakes, optional
375g Ready-Rolled Puff Pastry
1 Free-range Egg, medium and beaten
1 tbsp Nigella Seeds, optional for decoration
2 tbsp Olive Oil
Sea salt and Ground Black Pepper
YOU WILL NEED
Baking Tray
Baking Sheet, lined
Method:
Pre heat the oven to 240C / 220C fan / gas 7. Toss the diced butternut squash in 2 table spoons of olive oil and season with sea salt and freshly ground black pepper. Place on a baking tray and roast in the oven for 25 minutes, until tender. Remove the squash from the oven and allow to cool a little. Reduce the oven temperature to220C / 200C fan / gas 6.
While the squash is roasting, finely chop the red onion, sun-dried tomatoes and garlic, then drain the cannellini beans, and add into a mixing bowl. Sprinkle in the grated cheese and add the chill flakes (if using).
Add in the cooled butternut squash and give everything a good mix together with clean hands, or a spoon, squashing the ingredients together to form the filling. Alternatively, you can blitz the mixer in a blender, but make sure to give a slightly chunky texture.
On a lightly-floured surface, unroll the pastry and cut it half lengthways, to make two long rectangles. Using your hands, shape the filling mixture into two equal-sized sausage shapes and place down the middle of each pastry rectangle.
Brush the pastry with the beaten egg, then fold the pastry over the top of the filling, wrapping it inside the roll. Press down where the pastry joins to seal everything in or use a fork to crimp the edges.
Carefully slice the long rolls into six pieces and place on a lined baking sheet, making sure the rolls are well spaced. Brush the top of the rolls with the remaining beaten egg and sprinkle with Nigella seeds (if using).
Place in the oven to bake for 20-25 minutes until the rolls are golden, puffed and cooked through. Allow the rolls to cool for 5 minutes before serving.
EASY SWAPS
Substitute the butternut squash for sweet potatoes to give a different flavour profile that adds even more sweetness and a vibrant colour.
Replace the garlic and chili with harissa paste for a spicy and aromatic kick that brings a new layer of flavour to the filling.
Instead of forming traditional rolls, fold the puff pastry over the filling or create parcels for a simpler preparation. This method makes them great for on-the-go snacks or party bites!
