SQUASH, MUSHROOM & HAM PITHIVIER
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