Squash & chestnut circle

Serves 10

250g chilled unsalted butter, cubed, plus extra for greasing 400g strong floor, plus extra for dusting 1 egg, plus 1 yolk 250ml chilled water 700g butternut squash 2 tbsp olive oil 2 garlic cloves, unpeeled

1 tbsp chopped sage leaves, plus extra to garnish

200g roasted chestnuts, shelled sea salt and black pepper airtight wrap

2 large oven trays In a large bowl, mix together the butter and flour, then mix in the yolk and water, until the mixture comes together in a dough. Add a little more water if the mixture is too dry or a little flour if it is too wet. Knead with one hand to bring together into a ball, then, on a surface lightly dusted with flour, roll into a 30cm-long rectangle. Fold a third of the rectangle into the middle then fold the other side over it. Turn, so the fold faces the front edge of the work surface, then roll into a rectangle again. Repeat the folding and rolling process twice, then wrap the dough in an airtight wrap and chill for 1 hr.

In the meantime, preheat the oven to 200°C/180°C fan/gas mark 6, then cut the butternut squash in half and remove and discard the seeds. Place the butternut halves, skin side down, on one of the trays and drizzle with the oil, then season with sea salt and black pepper. Roast for 30 mins until soft, adding the garlic cloves 10 mins before the end of cooking.

Remove the skin from the butternut squash and the garlic cloves, then place both the squash and garlic in a food processor. Add the sage and chestnuts to the food processor, and blend until a thick paste. Transfer to a bowl and chill for 1 hr.

Preheat the oven to 200°C/180°C fan/gas mark 6 and grease the remaining tray with butter. Roll the pastry dough out to a 60 x 15cm length and trim with a knife to neaten. Spoon the butternut squash in a line in the middle of the pastry. Fold the pastry over to cover the filling and match up on the side. With the back of a fork, press down the sides to fix and make a pattern all along the sides. Cut the flat side of the pastry, up to the filled part, in increments of 5cm.

Transfer the roll to the second tray and place in a circle with the ends meeting at the top and the cut side facing out. Make short incisions on the top of the pastry in line with the cuts.

Beat the remaining egg in a small pot, then brush it all over the roll. Sprinkle with black pepper and bake for 20-25 mins until golden. Transfer to a serving board, garnish with sage, and tear the individual rolls away from the round to eat.