Ingredients

4 servings

1 medium squash, cubed
2 small carrots, diced
1 parsnip, diced
A big leaf spring greens, chopped
1 small onion, diced
5 cloves garlic, minced
200 ml veg stock
a good splash double cream
3 tablespoon plain flour
A pinch of nutmeg
Dried oregano
1 sheet puff pastry
1 egg yolk

Method

1. Toss the squash cubes with a little oil and roast at 200°C for about 30 minutes. Add the carrots and parsnips, give everything a good toss to coat, and roast for another 30 minutes.
2. While the veg is roasting, gently cook the onion in a pan until soft. Add the garlic, oregano, and nutmeg, then stir in the spring greens and let them wilt.
3. Stir in the flour and cook for a minute. Gradually add the veg stock. Add a good splash of double cream to make a thick, creamy sauce.
4. Gently mix the roasted vegetables into the sauce and season with salt and pepper.
5. Line a cake tin with puff pastry. Spoon in the filling. Fold over or top with more pastry if you like. Cut a small cross in the middle to let the steam escape.
6. Brush the top with egg wash and bake at 200°C fan for 35–40 minutes, until golden and crisp.

What do you think about this recipe? Share with me in the comments below 🙂

Janice xx

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