SQUASH & CHESTNUT CRACKERS
Impress veggie guests with these butternut squash and chestnut puff pastry crackers
INGREDIENTS
1 tbsp olive oil
1 tbsp butter
1 large onion, finely chopped
250g butternut squash (½ medium squash), deseeded, peeled and cut into 1cm cubes 250g chestnut mushrooms, chopped 100ml marsala or madeira 100g cooked chestnuts, chopped
1 tsp dried sage, or a few finely chopped fresh leaves
METHOD STEP 1
Heat the oil and butter in a pan. Fry the onion and squash for 15 mins until the onion is golden and caramelised, and the squash is tender. Add the mushrooms and cook for another 8-10 mins until any liquid has evaporated. Pour in the marsala and bubble for 2-3 mins until it disappears. Stir in the chestnuts, sage, prunes, relish and breadcrumbs, and season. Leave to cool.
STEP 2
Unravel one of the pastry sheets on to a lightly floured surface and cut a 2cm-wide strip from one of the long sides. Reserve this to decorate. Cut the remaining pastry into four long rectangles – these will be your cracker bases. Cut the remaining pastry sheet into four and chill all the pastry on a lined baking sheet for 15 mins.
STEP 3
Stir the cheese into the 2 prunes, pitted and finely chopped
2 tbsp red onion chutney or relish 40g soft white breadcrumbs
2 x 320g sheets readyrolled puff pastry plain flour, for dusting 200g strong hard cheese, like vegetarian mature cheddar or vegetarian emmental, cut into 1cm cubes
1 egg, beaten to glaze
cooled filling, then divide into four portions. Mould into sausages and position on the pastry bases, leaving enough to scrunch and form the ends of the crackers.
STEP 4
Brush the exposed pastry around the filling with the beaten egg and drape over the larger pastry tops, sealing the pastry all around the filling. Trim, if necessary, and pinch in the ends to create the Christmas cracker shape. Press the ends with a fork, then glaze with more of the beaten egg. Chill for 30 mins or up to 24 hrs. Use the reserved pastry to create stars or Christmas trees, to decorate the crackers.
STEP 5
Heat the oven to 200C/180C fan/gas 6. Glaze with more beaten egg and bake for 35-40 mins until golden and puffed. Serve with veggie gravy and plenty of trimmings.
To make these vegan, omit the butter and cheese, use non-dairy pastry and brush the parcels with non-dairy milk. Use vegan stock or wine, too.