Recipe Card

Butternut Squash, Red Chard & Goats Cheese Slices


  • 1 Jus-Rolâ„¢ Puff Pastry Sheet
  • 2 Egg Yolks beaten
  • 500 g Butternut squash peeled and diced
  • 2 tbsp. Rapeseed Oil
  • Sea Salt & Pepper Mill
  • 500 g goats cheese
  • 200 g Red onion sliced
  • 200 g Red Chard

Equipment required

  • Baking Tin
  • Pastry Brush
  • Parchment Paper


  1. Place the Jus-Rol™ Puff Pastry sheet on a lightly floured surface.
  2. Cut out 8 12 x 6 cm rectangles, brush over the beaten egg yolks and place on a baking sheet.
  3. Place the butternut squash in the roasting tray with the oil and season.
  4. Roast in a pre-heated oven for 15 minutes.
  5. Remove from the oven and allow to cool slightly.
  6. Break the goats cheese into pieces and place on the pastry together with the roasted butternut squash, red onion and half the red chard.
  7. Bake for another 20 minutes.
  8. Remove from the oven and add the remaining chard.
  9. Serve warm.

Optional Extras:

Drizzle with a little olive oil before serving to increase moisture


Use red onion confit in place of red onion