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Serves: 6


2 tablespoons extra virgin olive oil
1 lb (½ kg) butternut squash – peeled, seeded and cut into ½“ (1 cm) dice
2 leeks – prepared, halved along the length, cut into 1’ (2 cm) slices
¼ lb (100 g) shitake mushrooms – stems discarded, washed and sliced ¼” (½ cm) thick
1 clove garlic – peeled and crushed
1 tablespoon fresh thyme leaves
½ level teaspoon salt
¼ level teaspoon black pepper
1 sheet puff pastry
6 oz goat cheese – sliced into 12 pieces
1 egg - beaten


  1. Set an oven to 375 F (190 C).
  2. Line a baking sheet with foil.
  3. Toss the diced butternut squash with 1 tablespoon olive oil.
  4. Bake for about 25 minutes until the butternut squash is tender and lightly browned.
  5. Heat 1 tablespoon oil in a pan and sauté leeks, stirring occasionally, for about 5 minutes until tender.
  6. Add the mushrooms and cook until softened and all their liquid has evaporated.
  7. Stir in the garlic and thyme and cook for 2 minutes.
  8. Season with salt and pepper and set aside.
  9. Toss the squash with the leeks and allow to cool.
  10. Line a baking sheet with baking parchment.
  11. Roll out the puff pastry to form a sheet 12” x 8” (30 cm x 20 cm). Cut into 6 x 4” (10 cm) squares.
  12. Top each square with 2 tablespoons of the squash mixture and 2 slices of goat cheese.
  13. Lightly brush egg on 2 sides of each square.
  14. Fold the pastry squares to form triangles. Press to seal and crimp edges with the tines of a fork.
  15. Place the triangles on the prepared baking sheet, about ½” (1 cm) apart.
  16. Put a small cross on top of each triangle, cutting through the dough.
  17. Brush the pastry with egg to glaze.
  18. Bake the pastry for about 25 minutes until gold brown.
  19. Serve turnovers warm as a vegetable accompaniment.