Vegetarian butternut squash puff pastry

Chef Alexandra Beauvais has created a vegetarian recipe for the holiday season. This puff pastry is made with seasonal fruits and vegetables that are good for your gut flora.

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🍄 Ingredients:

✔️ 2 gluten-free puff pastry sheets

✔️ 300 g cooked buckwheat

✔️ 2 Roscoff onions

✔️ 3 sage leaves

✔️ A few sprigs of thyme

✔️ 400 g butternut squash

✔️ 4 cooked artichoke hearts

✔️ 250 g mushrooms

✔️ 200 g cooked chestnuts

✔️ 100 g pomegranate seeds

✔️ 2 handfuls of baby spinach leaves

✔️ 30 ml olive oil

✔️ Fleur de sel

✔️ 2 level teaspoons Corlou Port Louis spices

✔️ Glaze: 1 egg yolk, 3 cl milk

👨‍🍳 Preparation:

1. Precook the butternut squash by steaming it: Cut it in half, place it in a steamer, and once cooked, remove the skin and seeds.
2. Heat the olive oil in a frying pan, add the sliced onions, sage, and thyme. Add the mushrooms and cook for 5 minutes.
3. Add the chestnuts, cooked buckwheat, butternut squash, and diced artichoke hearts. Remove from the heat and add the pomegranate seeds and baby spinach leaves. Season with the spices and fleur de sel, mix, and leave to cool.
4. Preheat the oven to 350°F.
5. If necessary, roll out the puff pastry more thinly.
6. Use the second sheet of puff pastry to make your decorations: stars, Christmas trees, or any other theme.
7. Place the puff pastry on a baking sheet lined with parchment paper. Add the vegetarian filling and roll it up in the pastry.
8. In a ramekin, beat the egg yolk and milk. Using a brush, seal your puff pastry, then stick on the decoration and brush with egg wash. Bake for 45 minutes in a convection oven.

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