For the filling:
– 1 butternut squash
– 1 tsp olive oil
– 200g broccoli
– 1 sheet puff pastry
– 1 egg
– Splash of milk
For the cheese sauce:
– 50g butter
– 50g plain flour
– 500ml milk
– 100g Mature cheddar
– 1 tsp English mustard
First, slice the butternut squash in half lengthways, score the flesh, spoon over the oil, and season with salt and pepper.
Bake at 200 degrees celsius for 15-20 minutes, then scoop out the flesh into a bowl.
Finely chop the broccoli, and add it to the butternut squash with a little more seasoning.
Next, cut your puff pastry sheet to about 30cm x 20cm, spoon plenty of the filling into the middle and fold up into a parcel.
Beat the egg with the splash of milk, brush your parcel with the egg-wash and bake until golden brown – 25-30 minutes.
Meanwhile, to make the cheese sauce… (we don’t have this bit on film – sorry!)
Melt the butter in a saucepan over a medium heat, then throw in the flour and stir continuously for 3 minutes.
Start to slowly add the milk – about a quarter at a time – whisking the whole time to stop lumps forming.
Once all the milk is added, remove the pan from the heat. Then stir in the English mustard and the mature cheddar.
Spoon over your piping hot pasty.