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Nutrition: per serving

  • kcal694
  • fat52g
  • saturates25g
  • carbs50g
  • sugars12g
  • fibre5g
  • protein10g
  • salt1.04g
    low
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Toss the squash in a roasting tin with the garlic, rosemary and thyme leaves. Drizzle with 2 tbsp oil and season well. Roast for 40 mins or until soft and starting to brown. Remove and squeeze the garlic out of its skin, mash and gently mix with the squash, than set aside to cool.

  • step 2

    Heat remaining oil in a small pan and fry the onion until soft and lightly golden. Add the mushroom and fry for 3-4 mins more. Remove from heat and set aside. In a large bowl, mix the chestnuts, herbs, cheese, and nutmeg. Stir in mushrooms and squash mixture, taking care not to break up the squash too much. Season well.

  • step 3

    Roll a third of the pastry into a rectangle measuring 12 x 30cm. Place on a baking tray and pierce all over with a fork, brush with beaten egg and bake for 10 mins until lightly golden and slightly risen.

  • step 4

    Roll out the remaining two-thirds to a rectangle slightly larger than the base then, using a sharp knife, slash diagonally. Pile the filling onto the partly-cooked base leaving a 1cm border. Brush the border with a little beaten egg and carefully lay the uncooked pastry on top, pressing down the edges to seal. Glaze top with a little more egg and bake for 30-35 mins until the pastry is golden, risen and cooked through.

Recipe from Good Food magazine, January 2011

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Comments, questions and tips (28)

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Overall rating

A star rating of 4.7 out of 5.20 ratings

c.fer.arroyoDczIzxTL

Served it for Christmas, my family LOVED it! Simple but perfect. Thanks for all the hard work creating those recipes, you have been my cooking reference for si many years now. Greatings from France

dorothydaddio

question

Is it ok to make the filling first and freeze it beforehand, as my pastry is already frozen, I don't think I can freeze it twice? Then will it be ok to defrost both when required and assemble it then for baking?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes the filling can be frozen. And yes fine to defrost both and assemble for baking. We hope this helps, BBC Good Food Team.

ben.sansam4EZ5DSNS

This can easily be made vegan by swapping the mascarpone for vegan soft cheese, and missing out the egg.

Love. It.

loveabargain

A star rating of 5 out of 5.

This is a firm favourite in our house with both veggies and meat eaters. I've made it a number of times and have found there is enough filling to make 1 using the size pastry in the recipe and another slightly smaller with we have for lunches or dinner a couple of nights later. If I haven't been…

Frantic Flapjack

A star rating of 5 out of 5.

This makes a lovely centrepiece. I have made this quite a few times and it is always well received. A tip is to use a bit more pastry for the bottom layer and make it a bit bigger as there is a lot of filling. Also, I think it's a bit ambitious to say it serves 6 - more like 4 with good…

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