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 Kerrygold butter, cubed
  • A drizzle of rapeseed oil
  • A sprinkle of sesame seeds
  • Salt and pepper
  • 1 egg, beaten for an egg wash
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Directions

  1.  Pre heat the oven to 180c
  2. Place all the vegetables into a large baking tray and scatter in the cubed Kerrygold. 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. Now, bunch the pastry up round 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.

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