Butternut squash and Gruyere pithivier

Serves 4

750g all butter puff pastry
olive oil
500g butternut squash, peeled, seeds scooped out and thinly sliced
12 sage leaves
150g Gruyere cheese, grated
1 egg, beaten

1. Heat the oven to 200­°C/fan 180°C/gas 4. Roll out the pastry and cut into 8 rounds, each roughly the size of a small side plate. Lay 4 on an oiled baking sheet and chill them while you make the filling.

2. Heat a pan of water and briefly cook the slices of squash, a couple of minutes will do. Drain and steam dry. Heat a little oil and fry the sage leaves until they crisp up. Crumble 4 leaves in to the grated cheese and mix.

3. Sprinkle the centre of each pastry circle with a little grated cheese. Layer slices of the squash with the grated cheese and plenty of seasoning. Make sure the piles of filling are roughly dome shaped and then wet the edge of the pastry circles. Drape another circle on top and press firmly to seal it. Brush the pastry tops with beaten egg and mark a spiral or criss-cross pattern into the pastry top. Bake for 30-35 mins or until the pastry is puffed and golden and cooked through. Serve with extra sage.

Nutrition per serving: 931 kcals, protein 23.8g, carbs 74.3g, fat 59.6g, sat fat 29.4g, fibre 2g, salt 2.2g

(Olive magazine - September 2013)