Stranger Foods

Butternut, feta & chilli rolls

Serves 0 | Prep 15 mins | Cook 1 hr 15 mins

I first came up with this recipe for the launch of my second cookbook, Sirocco. I wanted something delicious and substantial for those who didn’t eat meat as well as those who did. This recipe went on to become a favourite at pop-up feasts in all sorts of different shapes and sizes. If butternut squash isn’t your thing, it also works beautifully with other types of squash when in season.

Source: Bazaar

Ingredients

Metric

Imperial

x0.5

1 kg butternut squash, halved and deseeded
olive oil
2 tsp chilli flakes
1 tsp ground cinnamon
1 fat clove garlic, crushed
200 g feta cheese, crumbled
1 small packet of flat leaf parsley, finely chopped
1x 320 g ready-rolled all-butter puff pastry sheet
1 egg, beaten
1 tsp nigella seeds
Maldon sea salt flakes and freshly ground black pepper

Instructions

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°F

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Preheat the oven to 190°C.
Place the squash halves, with their cut sides facing up, in a baking tray and drizzle over a little olive oil. Roast for about , or until the flesh is cooked through and soft. (Don’t switch off the oven.)
When cool enough to handle, use a spoon to scoop the butternut squash flesh out of the skins and into a mixing bowl. Add the chilli, cinnamon and garlic, season with a generous amount of salt and pepper, then mash it all together. Now gently fold in the feta and parsley. Set aside.
Increase the oven temperature to 200°C. Line a baking tray with baking paper.
Cut the pastry into 8 squares. Divide the filling into 8 portions. Shape one portion of filling into a sausage shape and place it diagonally across one of the pastry squares. Fold the pastry corners over the filling, pinching together - the filling will remain exposed at each end. Repeat with the remaining pastry and filling. Transfer the parcels to the prepared tray, brush with the beaten egg, scatter over the nigella seeds and bake for about , or until deep golden brown. Serve hot or at room temperature according to your preference.

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