Butternut Squash, Stilton & Pecan Pastry Rolls

Method

Preheat the oven to 200°C/180°C fan/gas 6. Line a baking tray with baking parchment and set aside.

Put the squash chunks into a roasting tray and drizzle with a little oil. Sprinkle over the chilli flakes, toss to coat and roast for 30–35 minutes or until tender. Remove and set aside to cool.

Meanwhile, heat a little drizzle of oil in a small frying pan over a low to medium heat and cook the onion for 4 minutes until slightly softened. Add the garlic and sage and cook for another 30 seconds until fragrant. Remove from the heat and set aside to cool.

Place the cooked squash in a bowl, leaving any oil behind in the tray, and add the parsley, nutmeg and cooled onion mixture. Use a fork to lightly crush the squash pieces, leaving some lumps for texture. Fold through the chopped nuts and crumbled cheese. Season well with salt and pepper.

Unroll the pastry sheet on a lightly floured work surface and cut in half lengthways into two long strips. Divide the squash mixture in half and spoon it down the middle of each length of pastry. Roll the pastry around the filling to make a long sausage shape. Brush the seam edge with the beaten egg and press lightly to seal the join. Place join-side down and cut each roll into 4 even lengths.

Transfer to the lined baking tray. Brush the tops with the beaten egg. Use a sharp knife to score the top of each pastry and scatter with nigella seeds. Bake for 20–25 minutes until golden brown. These are delicious served hot or cold.