Tasty Triangles Recipes

Cooking Time: 15 - 30 mins
Serves: 8   

Ingredients

250g butternut squash, cut into small cubes
375g puff pastry (ready to roll)
75ml vegetable stock
1 onion, sliced
50g Parmesan cheese, grated
2 tsp Sacla' Sun-Dried Tomato Paste
1 tbsp olive oil
1 egg, beaten

Instructions

Preheat the oven to 200°C, Gas Mark 6.

In a large pan, heat the olive oil and cook the onion until soft and golden brown. Then stir in the butternut squash and Sacla' Sun-Dried Tomato Paste.

Add the stock and bring to the boil, simmer for 8-10 minutes. The butternut squash should be soft and the liquid almost all gone.

On a floured surface roll out the pastry to a thin layer. Cut out 8 diamond shapes roughly 10cm by 15cm.

Brush each diamond shape with beaten egg.

Stir in the Parmesan cheese to the now cooled butternut squash. Take this mixture and spoon a small amount onto one half of a diamond.

Fold the other empty half over the mixture and press down the edges to form a sealed triangle.

Brush the outside with more egg glaze and chill for 30 minutes. (These can also be made the night before if planning ahead).

Bake in the oven for 20-25 minutes before serving.