Butternut squash and lentil wellington
- 1 small butternut squash, peeled, deseeded and chopped
- 1 red onion, finely chopped
- 2tsp rapeseed oil
- 20g pine nuts
- 20g pumpkin seeds
- 400g tin green lentils, drained and rinsed
- 6 dried apricots, finely chopped
- 20g parsley, chopped
- Zest and juice 1 lemon
- 80g pomegranate seeds l 100g feta, crumbled (omit if vegan)
- 2 x 320g packs Jus-Rol Puff Pastry Ready Rolled Sheet
- 1 egg, beaten (or 2tbsp almond milk, if vegan)
- Steamed Savoy cabbage with nuts, to serve – recipe at ASDA.GL/savoy
Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper.
Put the butternut squash and red onion into a large roasting tin and toss with the oil. Cook for 15 mins, stir and add the pine nuts and pumpkin seeds. Return to the oven for 10 mins or until the squash is tender.
Tip the squash mixture into a large bowl and set aside to cool completely.
Add the lentils, apricots, parsley, lemon zest and juice, pomegranate seeds and feta (if using) to the cooled mixture. Season with black pepper and mix well.
Unroll one sheet of pastry onto the lined baking tray. Spoon the filling in a thick, deep line, lengthways down the centre of the pastry, leaving a 2cm-wide border. Brush the edges with the beaten egg or almond milk.
Unroll the second pastry sheet over the filling. Trim away and reserve any excess. Use your fingers to crimp the edges, to seal.
Cut a small hole in the top of the Wellington to let steam escape as it bakes. Use star-shaped cutters to create decorations from the pastry trimmings. Stick them on with the egg or almond milk, then brush the rest all over the pastry, to glaze. Allow to chill in the fridge for 20 mins.
Bake the Wellington for 40 mins, or until the pastry is golden brown. Serve immediately, with the Savoy cabbage on the side.