A veggie take on a dinner-party classic
(55 votes)
Cook: 1 Hour
Serves: 6
Price: 73p per serving
Nutritional Information
Each 295g serving contains
Energy
1566kj
375kcal
1566kj
375kcal
19%
Fat
14.5g
14.5g
Med
21%
21%
Saturates
5.6g
5.6g
Med
28%
28%
Sugars
12.1g
12.1g
High
13%
13%
Salt
0.56g
0.56g
Med
9%
9%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
531kj/127kcal
Typical energy values per 100g:
531kj/127kcal
Ingredients
1 butternut squash, peeled and cut into chunks
2 red onions, chopped
2 cloves garlic, crushed
2tsp chilli flakes
1tsp rapeseed oil
375g Jus-Rol Light Puff Sheet
2tbsp Le Conserve Della Nonna Free From Green Pesto
1 egg, beaten
85g watercress
1tbsp balsamic glaze
Method
1
Preheat the oven to 200C/ 180C Fan/Gas 6.
2
Toss the squash, onion, garlic, chilli and oil together on a baking tray and roast in the oven for 30 mins until golden and tender. Cool fully.
3
Unroll the pastry and, with a sharp knife, cut across its width so you have a rectangle 1⁄3 of the total size. Put on a baking tray lined with baking paper. Spoon on the pesto, leaving a 2cm border all round. Top with the roasted veg.
4
Brush the pastry border with egg, then top with the other piece of pastry. With a fork, seal the edges of the pastry with a crimping motion. Score a diamond pattern in the the pastry with a sharp knife.
5
Glaze with egg and bake for 25 mins until the pastry is golden and risen.
6
Drizzle the balsamic glaze over the watercress and serve with the Wellington.