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Cheesy Squash Pastry from the 'More Taste & Less Waste' Cookbook

If you’re ready to be the host with the most for a much needed more social Christmas this year, canapés are a must when it comes to showing off your culinary prowess. Thanks to the Dairy Diary’s inspiring new ‘More Taste & Less Waste’ cookbook, we’ve got just the recipe to do the job. These cheesy, puffy squash pastries are just perfect for munching on before the big roast and are sure to win over every guest. They’re not even that difficult to make, and the dish can double up as the cosiest, most warming Autumnal meal, too. Simply slice and serve however you want!

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What you'll need

  • 25g butter
  • 40g Stilton cheese, crumbled
  • 1 medium egg, beaten
  • 1tsp dried sage
  • Salt and pepper for seasoning
  • 2tbsp mixed seeds
  • 125g puff pastry
  • 1 bay leaf
  • 1 leek, trimmed and thinly sliced
  • 300g butternut squash
  • Green salad or coleslaw to serve

How to make

  1. To make the mixture, start by peeling the squash and scooping out its seeds, then roughly chop the flesh into small pieces.
  2. Melt the butter in a saucepan on a medium heat, add the squash and leek, then fry for 3-4 minutes.
  3. Turn the heat down low, stir in the herbs, salt and pepper, then cover the pan with the lid. Allow to cook for about 20 minutes.
  4. Once the vegetables are very soft, discard the bay leaf and mash the remaining ingredients together.
  5. To make the pastry, start by preheating the oven to 200 degrees and lining a baking tray with baking paper.
  6. On a lightly floured surface, roll out the pastry to a 30cm by 15cm oblong and cut in half to make two squares.
  7. Place on the baking tray and prick all over with a fork, before brushing with the beaten egg.
  8. Bake for 10 minutes, until lightly browned.
  9. Finally, spread the mixture over the pastry, before sprinkling over the cheese and seeds. Bake for around 15 minutes until lightly browned and bubbling, then slice up into canapé-sized pieces and serve up with green salad or coleslaw.