cheesy butternut pasties
makes 4
ready in:1 hour
ingredients
2 tsp olive oil
1 small red onion, chopped
1 clove garlic, crushed
200g butternut squash, peeled and diced
200ml Knorr hot vegetable stock
75g spinach, washed and roughly chopped
50g The Co-operative Parkham Farm Cheddar cheese, diced
375g pack ready rolled pastry shortcrust
1 egg, beaten to glaze |
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method
Heat the oil in a large frying pan and when hot add the onion, cooking for 5 minutes until soft. Add the garlic and butternut squash and fry for 5 minutes until the butternut begins to brown. Add the Knorr stock, reduce the heat and leave to simmer gently for 5-10 minutes until just softened. Stir in the spinach (it will wilt in the heat) and remove from the heat. Preheat the oven to gas mark 6/200°C/fan 180°C. Unroll the pastry to cut the last circle. Spoon a little of the mixture into the centre of each pastry circle and top with the cheese. Brush a little egg round the edge of the pastry and fold up to form a pasty. Pinch together the top, transfer to a non-stick baking sheet and brush all over with the egg. Bake for 15-20 minutes, until golden.
nutritional values (approx. per serving)
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calories |
fat |
sat fat |
sugars |
salt |
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570 |
38.8g |
4.0g |
4.0g |
1.1g |
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