Squash and goat's cheese mummy turnovers
Puff pastry turnovers filled with roasted squash and goat’s cheese, decorated with pastry bandages and olive eyes.
Active time40 min
Cooking45 min
Total1 h 30 minResting : 15 min
Add to my week
Loading your week…
Ingredients
- 600 g butternut squash
- 180 g fresh goat's cheese
- 1 egg
- 20 ml olive oil
- 8 pitted black olives
- 460 g all-butter puff pastry
- 3 g salt
Preparation
Peel and deseed the squash. Preheat the oven to 190 degrees Celsius. Cut the squash into small dice, coat with oil, season with salt and roast for 20 minutes. Leave to cool until lukewarm for about 15 minutes, then mix with the goat's cheese.
600 g butternut squash180 g fresh goat's cheese20 ml olive oil3 g salt- oven
- baking tray
- mixing bowl
- knife
Beat the egg before brushing the pastry. Cut out 8 pastry rectangles and set aside the trimmings in thin strips. Add filling to each rectangle and fold up the edges to hold it in place. Criss-cross the strips over the top, leave a gap for the eyes and brush with egg. Place the turnovers on a tray lined with baking paper.
1 egg460 g all-butter puff pastry- knife
- pastry brush
- bowl
- fork
- baking tray
- baking paper
Bake for 25 minutes. Add two pieces of olive for each mummy's eyes. Serve the turnovers hot.
8 pitted black olives- oven
- knife
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration