
Butternut Squash, Red Chard & Goats Cheese Slices
Try this delicious butternut squash, red chard and goat’s cheese slices recipe for a flavour filled starter or snack. Made with Jus-Rol puff pastry.
Quick Stats
Easy
8 Servings
20 minutes bake time
Butternut Squash, Red Chard & Goats Cheese Slices
Try this delicious butternut squash, red chard and goat’s cheese slices recipe for a flavour filled starter or snack. Made with Jus-Rol puff pastry.
Ingredients
- 1 Jus-Rol™ 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
Techniques Used
-
How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Place the Jus-Rol™ Puff Pastry sheet on a lightly floured surface.
- Cut out 8 12 x 6 cm rectangles, brush over the beaten egg yolks and place on a baking sheet.
- Place the butternut squash in the roasting tray with the oil and season.
- Roast in a pre-heated oven for 15 minutes.
- Remove from the oven and allow to cool slightly.
- Break the goats cheese into pieces and place on the pastry together with the roasted butternut squash, red onion and half the red chard.
- Bake for another 20 minutes.
- Remove from the oven and add the remaining chard.
- Serve warm.
Optional Extras:
Drizzle with a little olive oil before serving to increase moisture
Tip:
Use red onion confit in place of red onion