Butternut Squash & Chilli Chestnut Rolls

Butternut Squash & Chilli Chestnut Rolls
  • Make approximately 12 canapés
  • 1 Small Butternut Squash
  • 500g Saxby's Puff Pastry
  • ½ Red Chilli
  • ½ tsp Five Spice
  • 1 tsp Ground Ginger
  • 50g Soft Brown Sugar
  • 150g Chestnuts (roasted)
  • 1 Egg whisked for egg wash
  1. Peel and cut butternut squash into cubes, then roast in a little oil together with the sugar and five spice mix, allow to cool.
  2. Finely chop the chilli and the chestnuts, and mash together with the butternut squash and ginger.
  3. Roll out the puff pastry into long thin strips and place a little of the mixture in the centre of the puff pastry, brush the edges of the pastry with egg wash and fold over to form a roll.
  4. Brush lightly with egg wash before placing in the oven to cook, until golden brown.
  • recipes Tony Boyle
  • pictures David Merewether