Butternut squash wellington
6oz pumpkin seeds
Salt and pepper
x1 sprig rosemary
Peel, cut and roast butternut squash.
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.