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Stilton, Butternut and Quince Paste Turnovers

Stilton, Butternut and Quince Paste Turnovers

Makes 12 

1 medium butternut squash, peeled and cut into 2cm cubes

Extra Virgin Olive Oil (EVO)

Salt and freshly ground pepper

1 pack Paneton Flaky Puff Pastry , thawed

75g Colston Bassett Stilton , crumbled

75g Quince Paste , cut into 1cm cubes

50g Zany Zeus Crème Fraiche

1 egg, beaten


Preheat oven to 200˚C and line two baking trays with baking paper. Toss butternut with EVO, salt and pepper. Bake on one of the lined baking trays for 30 minutes. Once cooked set aside to cool.

Reduce oven temperature to 190°C.

Cut pre-rolled pastry into 6 squares and place on the other baking tray.  Place a sixth of the butternut, stilton, quince paste and crème fraiche on each square. Brush tops with the remaining beaten egg and form turnovers, crimping the edge with a fork to seal. 

Brush tops with the beaten egg and bake for 30 minutes until golden and puffed.

Serve with Julie Le Clerc Arabian Date Chutney  or Julie Le Clerc Moroccan Chutney  

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