Seasonal Vegetable Puffs

By Sofia Gallo

There is nothing that I love the most in the kitchen, than being creative. It is also very simple to come up with delicious dishes using seasonal produce and a few staples. These vegetables puffs, are very versatile and can be adapted with the season and dietary preferences. On this occasion, I used roasted butternut squash slices and spinach, both sweet, but complimented with the sharp feta cheese.

Kitchen tools needed: chopping board, knife, mezzaluna

Serves: Makes one large puff, or you 8 small tartlets

Prep: 15 min Bake: 20+15min

Difficulty: Easy

Ingredients:

• 1 pack of pre-rolled puff pastry – taken out of the fridge about 15 minutes before baking
• ½ of a small butternut squash – peeled and thinly sliced using a mandolin
• 40 g spinach baby leaves - stalks removed, thinly chopped
• 50 g feta cheese – crumbled + extra optional before serving
• 6 sundried tomatoes - chopped
• 2 Tbsp of oil from the sundried tomatoes
• Salt and pepper to taste
• Chilli flakes to taste
• Large egg mixed with a tbsp of whole milk – use for the egg wash and filling

Method:

1. Pre-heat your oven to 200°C/Gas Mark 6. Prepare your butternut squash, peel and slice using a mandolin. Place the butternut slices into a bowl, season to taste with salt and pepper, add the oil form the sundried tomatoes, and some chilli flakes to taste.
2. Using your hands, mix the squash slices to ensure they are well oiled. Place them onto a baking tray lined with parchment paper.
3. For the pastry, roll this and place onto a baking tray. With a pointed knife, score a 1cm board along the sides. Beat the eggs and glaze the boarders.
4. Place both trays into the pre-heated oven with the squash being on the lower shelf and bake for about 20 minutes or until the butternut is tender and the pastry would be golden and puffed up.
5. Once the pastry has been taken out of the oven, with the back of a spoon, push the centre down to leave a slight edge.
6. Add in order the butternut squash, chopped sundried tomatoes, spinach and the reaming egg wash, if any left. Bake for a further 15 minutes, until the edges are nice and golden brown.
7. Once out of the oven, add some extra feta crumbs. Enjoy hot or cold.