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Butternut squash wellington


Butternut squash

x4 mushrooms

Puff pastry

8oz brie

x2 tomatoes

6oz pumpkin seeds

Salt and pepper

x1 sprig rosemary

Egg yolk




Peel, cut and roast butternut squash.

Roast mushrooms.

Roll puff pastry.

Slice brie and place on pastry.

Add sliced tomatoes.

Sprinkle with pumpkin seeds and season with salt, pepper and rosemary.

Top with field mushrooms and butternut squash.

Spread and fold pastry over, using egg yolk and milk mixture to glaze.

Perforate the top to let the steam out.


Enjoy, with Arthur Price.