Winter Roast Vegetable Pithivier

Ingredients

• 1 butternut squash, halved and seeded
• 2 red peppers
• 2 red onions
• 1 tablespoon butter
• 400g mushrooms, finely chopped
• 2 cloves garlic, crushed
• 2 teaspoons mixed herbs
• 15g flat-leaf parsley, finely chopped
• 200g baby spinach leaves
• Olive oil
• Sea salt
• black pepper
• 4 sheets ready plant-based puff pastry
• 1 egg, whisked or plant-based milk

Method

1. Preheat oven to 200°C / gas mark 4.
2. Cut the butternut squash into 1cm slices and drizzle with olive oil. Season with salt and pepper.
3. Rub olive oil on the red peppers and cut red onions into quarters, keeping the stem intact. Rub with olive oil.
4. Place the all of the above on a baking tray and roast for 30 minutes, or until tender.
5. Remove the red peppers from the oven after 30 minutes and let them cool. Remove the skin.
6. For the mushroom duxelles: Heat butter in a frying pan over medium heat and cook the mushrooms and garlic until softened.
7. Add mixed herbs and season with salt and pepper. Remove from heat and stir in parsley.
8. Blanch spinach leaves in boiling water. Drain and pat dry with paper towels.
9. Assemble the pithivier: Cut four circles of puff pastry using a small plate. Place the circles on a baking tray.
10. Cut four slightly larger circles of puff pastry for the top. Divide the mushroom duxelles among the pastry bases.
11. Layer with red onion, spinach, vegan goat's cheese, butternut squash, and red pepper slices.
12. Place the top layer of pastry on and seal the edges.
13. Brush with egg wash and score the top.
14. Bake for 30-35 minutes, or until puffed up and golden. Cool slightly before serving.