300g butternut squash, peeled and cut into 2.5cm cubes
400g chestnut mushrooms, cleaned and halved
1 tbsp ghee or vegetable oil
125-150g soft goats cheese (if you make 6)
1 packet ready rolled puff pastry
1 egg, whisked or milk to glaze (optional)
Heat the oil in a saucepan. Add the squash and cook gently until just soft, around 12-15 minutes add a little water if needed.
Remove and add the mushrooms, season very lightly and cook until the water they release dries up.
Add in the base and main sauces and the squash and bring to a simmer. Take off the heat and cool.
Preheat the oven to 200°C (Fan 180°C/Gas Mark 6). Cut the puff pastry into 10 or 12 16-18cm squares or circles. Evenly divide the filling between half of them.
Top evenly with goats cheese and place the remaining squares on top. Trimming the edges.
Whisk the egg with a small pinch of salt and brush over the pastry. Press the edges together with the tines of a fork and make few slashes on the upper surface. Bake in the oven for 25-30 minutes or until golden and serve.
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