SQUASH, MUSH­ROOM & HAM PITHIVIER

YOURS (UK) - - Recipe Inspiration - www.waitrose.com/recipes

SERVES: 6 PREP: 15 MINS COOK: 35 MINS

1 but­ter­nut squash, peeled, de­seeded, halved and sliced 30g (1oz) dried porcini mush­rooms 100g (4oz) mas­car­pone 1 tbsp whole­grain mus­tard 500g (1lb 2oz) block puff pas­try 120g (4oz) pack ham, roughly torn 1 medium free-range egg, beaten

1. Pre­heat the oven to 200°C/400°F/Gas Mark 6. Cook the squash in boil­ing wa­ter for 5 mins un­til just ten­der. Drain and cool. Mean­while, soak the mush­rooms in boil­ing wa­ter for 5 mins, then drain and chop. 2. Mix the mas­car­pone, mus­tard and mush­rooms to­gether and sea­son well. 3. Roll out one third of the pas­try to a 26cm (10in) square, spread one third of the mas­car­pone mix­ture over it, leav­ing a 2cm (¾in) bor­der and place on a bak­ing tray. Layer up with the squash, ham and spoon­fuls of the re­main­ing mas­car­pone, sea­son­ing as you go. 4. Roll out the re­main­ing pas­try to a 28cm (11in) square and place on top of the fill­ing. Wet the edges of the base pas­try and fold over to seal. 5. Brush the pas­try with the beaten egg and bake for 35 min­utes un­til golden.

Per serv­ing: 479 cals, 29g fat (16g sat fat), 7g sugar

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