- Fire up the barbecue ready for indirect smoking with a temperature of about 140-150C.
- Drizzle a little oil over the mushrooms and season with Maldon Chilli Sea Salt. Smoke for 40 minutes and then remove.
- Open up the air vents of the barbecue to increase the temperature to around 180C.
- Drizzle a little more oil over the squash and season generously with Maldon Garlic Sea Salt, roast indirectly until tender and lightly charred at the edges – 45 minutes or so.
- Soften the onions in oil over a medium heat, on the BBQ or on the hob. Then add the garlic, sage and thyme and stir for a couple of minutes.
- Chop the smoked mushrooms and add to the pan of onions along with the chopped chestnuts. Pour in the cream, allowing it to bubble and thicken. Leave to cool.
- Mash the squash with the butter, smoked paprika and nutmeg. Leave to cool.
- Unroll the pastry, roll out very slightly thinner, lift onto a baking tray.
- Spread the squash over the pastry leaving 3cm border.
- Spoon the mushroom mix in a line down the centre.
- Brush a little beaten egg on the pastry border then roll up the pastry so it looks like a fat sausage roll. Snip a pattern in the top with scissors. Brush the egg all over and sprinkle generously with Maldon Garlic Sea Salt.
- Bake indirect, between two fires, at about 200C for as long as it takes to cook the pastry to crisp and golden brown, perhaps 45-55 minutes.
Ingredients
For the mushroom filling:
500g chestnut mushrooms
2 tbsp olive oil
2 red onions, finely chopped
2 garlic cloves, crushed to paste
A handful sage leaves, chopped
A few sprigs of thyme, leaves picked
150ml double cream
100g cooked chestnuts, chopped
Maldon Chilli Sea Salt flakes
For the squash filling:
600g butternut squash, peeled and diced into 2cm chunks (1/2 medium squash)
2 tbsp olive oil
2 tsp smoked paprika
1/2 nutmeg, freshly grated
50g butter
Maldon Garlic Sea Salt flakes
1 x 320g pack puff pastry
1 egg, beaten
Maldon Garlic Sea Salt flakes
Preparation
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