Three squash & chestnut crackers

Squash & chestnut crackers

  • Rating: 5 out of 5.5 ratings
    Rate
    loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 45 mins chilling
  • Easy
  • Serves 4

Impress veggie guests this Christmas with these butternut squash and chestnut puff pastry crackers. Serve with vegetarian gravy and plenty of trimmings

  • Freezable (Uncooked)
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal1033
fat62g
saturates32g
carbs78g
sugars17g
fibre10g
protein30g
salt1.7g
Advertisement

Ingredients

Method

  • STEP 1

    Heat the oil and butter in a frying pan. Fry the onion and squash for 15 mins until the onion is golden and caramelised, and the squash is tender. Add the mushrooms and cook for another 8-10 mins until the water given off has evaporated. Pour in the marsala and bubble for 2-3 mins until it disappears. Stir in the chestnuts, sage, prunes, relish and breadcrumbs, and season well. Leave to cool.

  • STEP 2

    Unravel one of the pastry sheets onto a lightly floured surface and cut a 2cm-wide strip from one of the long sides of the pastry. Reserve this to decorate. Cut the remaining pastry into four long rectangles – these will be your cracker bases. Cut the remaining pastry sheet into four and chill all the pastry on a lined baking sheet for 15 mins.

  • STEP 3

    Stir the cheese 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 crackers. 

  • STEP 4

    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. Trim, if you need to, and pinch in the ends to create the Christmas cracker shape. Press the ends with a fork, trimming again, if you need to, then glaze with more of the beaten egg. Chill for 30 mins or up to 24 hrs. Use the reserved pastry to create stars or Christmas trees, or whatever you fancy to decorate the crackers.

  • STEP 5

    Heat the oven to 200C/180C fan/gas 6. Glaze with more beaten egg and bake for 35-40 mins until golden and puffed. Serve with veggie gravy and plenty of trimmings.

RECIPE TIPS
MAKE A VEGAN VERSION

To make these crackers vegan, omit the butter and cheese, use non-dairy pastry and brush the parcels with non-dairy milk. Use vegan stock or wine, too.

Goes well with

Recipe from Good Food magazine, November 2019

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.5 ratings

Sponsored content