Ingredients

  • 1 sheet of ready rolled puff pastry
  • 1 red onion, sliced
  • 1 clove of garlic, finely chopped
  • 1 tbsp of dried mixed spice
  • 150g butternut squash
  • 100g potato
  • 2 carrots, diced
  • 4 tomatoes, diced
  • 100g diced Kerrygold® Irish Creamery Butter 454g
  • A drizzle of rapeseed oil
  • A sprinkle of sesame seeds
  • Salt and pepper
  • 1 beaten egg
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Directions

  1. Preheat the oven to 180c
  2. Place all the vegetables onto a large baking tray and scatter in the cubed Kerrygold Butter. Drizzle over the oil, sprinkle with salt and pepper and roast in the oven for 20 minutes.
  3. On a large, greased baking sheet, lay out the puff pastry ready for the vegetables.
  4. Once the vegetables are cooked, pop them in the middle of the puff pastry, leaving 2 inches around the outside.
  5. Next, bunch the pastry up around the vegetables and just over the top to create a well. Brush with the egg wash and sprinkle over the sesame seeds.
  6. Pop in the oven for 35-40 minutes until golden brown.
  7. Serve immediately and enjoy!

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