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Stilton, Butternut & Quince Paste Turnovers

Stilton, Butternut & Quince Paste Turnovers

Stilton, Butternut & Quince Paste Turnovers

Makes 12 

1 medium butternut squash, peeled and cut into 2cm cubes
Extra virgin olive oil (EVO)    
Sea 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 creme fraiche    
1 egg, beaten
 

Preheat oven to 200˚C.

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 one side of each square. Brush edges with beaten egg and fold the pastry over the filling to form a triangle. Crimp the edge with a fork to seal. Brush tops with 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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