Roasted Butternut Squash and Feta Wellington

Tea last night

Ingredients

• ½ small butternut squash , peeled and cut into small chunks
• 1 small red onion , cut into wedges
• 2 tbsp olive oil
• 1 tbsp cumin seeds
• 250g cooked rice
• 1 pack feta cheese , diced
• bunch coriander , chopped
• 2 eggs , beaten
• 500g pack puff pastry 

Roasted butternut & feta Wellington

A meal without meat or fish doesn't mean doing without flavour or a hearty meal - as this smart option shows

Serves 6

Preparation and cooking times

Prep 20 nins

Cook 40 mins

1. Toss the butternut squash chunks with the onion wedges, 2 tbsp olive oil and the cumin seeds. Roast until tender, then mix with the cooked rice, diced feta, chopped coriander and a beaten egg.
2. Roll out the pack of puff pastry into 2 pieces. Arrange the filling in a fat sausage on one piece. Brush edges with beaten egg then drape the second piece over the top to make a parcel. Trim and crimp the edges. Score the top and brush all over with egg. Cook in a 200C/ fan 180C/gas 6 oven until crisp and golden.