198gvacuum packed unsweetened whole chestnuts left whole or if large, halved
2tspground cumin
2tbsp flour
1 1/4cupvegetable broth or water
1tbspmushroom ketchup
2tbsp parsleycoarsely chopped
Instructions
Preheat the oven to 204°C.
Put the sweet potato and butternut squash cubes into a clean plastic bag and pour in the olive oil. Shake to coat with the oil and transfer to a baking sheet. Roast for 35 to 45 minutes, or until the vegetables are tender. Let cool; don't turn off the oven.
To prepare the remaining filling, heat the oil in a nonstick saucepan and gently sauté the onion until soft then add the mushrooms. Cover and cook for 5 minutes, or until they are softened a little.
Stir in the cumin, then the chestnuts.
Sprinkle with the flour and stir to coat the vegetables. Pour in a little broth to make a thick sauce, then add the remaining broth and the ketchup. Bring to a boil to thicken the sauce, remove the vegetable mixture from the heat and let cool slightly.
To prepare the pastry, sprinkle some flour on a clean work surface and cut the pastry in half. Roll out each pastry half two rectangles, one slightly larger than the other but both about 8 x 12 inches.
Place the smaller rectangle of pastry on a lined baking sheet.
Mix together the cooled squash and sweet potato with the mushroom mixture and add the parsley. Spoon onto the pastry rectangle on the baking sheet, leaving a 1 inch border all around. Brush the border with water.
Using a sharp knife, cut diagonal slashes in the other pastry rectangle, leaving a 1 inch border around the edge. Pick up the pastry on a rolling pin and place on top of the filling. Press the border edges together, trimming off any extra pastry.
Brush lightly with the beaten egg and bake for 30 to 35 minutes until the pastry is risen and golden.
Notes
Tip: You may serve this dish with steamed broccoli or snow peas.