Step 1Heat the oven to 200C/gas 6.
Step 2Cut the squash into small chunks and toss in a large roasting tin with a drizzle of olive oil and a pinch of salt and ground black pepper. Roast for 25-30 minutes until tender and lightly charred. Set aside to cool.
Step 3Toss the mushrooms in a separate roasting tin and roast alongside the squash for 15 mins. Remove from the oven and stir in 90g of the chestnuts, thyme, sage and 2 tsp of garlic. Roast for a further 5 mins then set aside to cool. Once cooled add both the vegetable mixes together and keep to one side.
Step 4Bring a large pan of salted water to the boil, tip in the kale and cook for 1 min until wilted. Drain and then run under cold water until cool. Squeeze all the water from the kale, then put it in a food processor along with 2 tsp of garlic puree, 90g of the chestnuts, the lemon juice, 4 tbsp olive oil and some seasoning. Blitz to a thick pesto and check seasoning (add more lemon juice if required).
Step 5Meanwhile, roll out one third of the pastry block on a lightly floured surface to a rectangle, roughly 16cm x 25 cm. Put on a baking sheet lined with non-stick baking paper, then lightly score a 2cm border around the edge. Score the pastry in a criss-cross pattern within the border, chill for 30 mins then bake for 12-15 mins until golden and puffed.
Step 6Roll out the remaining pastry on a lightly floured surface to a 24cm by 35cm rectangle (this is the top). Spoon the kale pesto onto the centre of the baked pastry base followed by the vegetable filling and shape into a thick cylinder within the 2cm border. Brush the edges of the pastry base with a little oil, then drape the uncooked pastry rectangle over the top of the filling, tucking in the edges underneath. Brush with oil then chill for 30 mins.
Step 7Brush a little oil over the pastry. Sprinkle with sea salt flakes and ground pepper (You could also add poppy seeds here if you wish). Bake for 30-40 mins until golden and puffed and the filling is hot.
- 500g g block of Country Range puff pasty
- 1 butternut squash peeled and cut into small chunks
- 4 tsp Country Range garlic puree
- 6 tbsp Country Range olive oil
- 1 tbsp Country Range dried thyme
- 1 tbsp Country Range dried sage
- 600 g chestnut mushrooms chopped
- 50 g Country Range walnut halves
- 180 g vacuum packed chestnuts, roughly chopped
- 1 tbsp Country Range lemon juice
- 100 g kale
- Country Range Salt and pepper
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