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Chestnut and Squash veggie pastries

This is the hearty meal you didn't know you needed... until now!


  • 100g cooked Y.V Fresh chestnuts, chopped

  • 1 tbsp olive oil

  • 1 tbsp butter

  • 1 large onion

  • 250g butternut squash

  • 250g mushrooms

  • 100ml marsala or madeira

  • 1 tsp dried sage

  • 2 prunes

  • 2 tbsp red onion chutney or relish

  • 40g soft white breadcrumbs

  • 2 x 320g sheets ready-rolled puff pastry

  • 200g strong hard cheese

  • 1 egg


  1. Heat oil and butter in a frying pan

  2. Dice the squash into 1cm cubes and add onion into the frying pan, cook until the onion is golden and caramelised, and squash is tender

  3. Chop mushrooms and add into the frying pan and cook for another 8-10 mins

  4. Pour in the marsala and bubble for 2-3 mins until it disappears

  5. Stir in chopped chestnuts, crushed sage, prunes, relish and breadcrumbs, and season well. Leave too cool

  6. Lightly flour the workspace and unravel one of the pastry sheets

  7. Cut a 2cm-wide strip from one of the long sides of the pastry. Reserve this to decorate

  8. Cut the remaining pastry into four long rectangles – these will be your pastry bases. Cut the remaining pastry sheet into four and chill all the pastry on a lined baking sheet for 15 mins

  9. Cut the cheese into cubes and stir into the cooled filling, then divide the mixture into four portions. Mould into sausages and position on the pastry bases, leaving lots of room for what will be the scrunched ends of the pastries

  10. Brush the exposed pastry around the filling with the beaten egg and drape over the larger pastry tops, sealing the pastry all around the filling

  11. Trim, if you need too, and pinch in the ends to create the bonbon shape

  12. Press the ends with a fork and glaze with more of the beaten egg

  13. Chill for 30 mins

  14. Heat the oven to 180 degrees celsius fan force

  15. Glaze with more beaten egg and bake for 35-40 mins until golden and puffed

  16. ENJOY!


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