-
Heat oven to 200C/ Fan
180C/Gas 6. Toss the squash in a roasting tin with
rosemary and thyme leaves. Drizzle with 2 tbsp oil and
season well. Roast for 40 mins or until soft and starting
to brown. Set aside to cool.
-
Heat the remaining oil in a
small pan and fry the onion until soft and lightly golden.
Add the mushroom and fry for 3- 4 mins more. Remove from
the heat and set aside. In a large bowl, mix the
chestnuts, herbs, cheese and nutmeg. Stir in mushrooms and
squash mixture, taking care not to break up the squash too
much. Season well.
-
Roll a third of the pastry
into a rectangle measuring 12 x 30 cm. Place on a baking
tray and pierce all over with a fork. Brush with beaten
egg and bake for 10 mins until lightly golden and slightly
risen.
-
Roll out the remaining
two-thirds to a rectangle slightly larger than the base.
Then, using a sharp knife, slash diagonally. Pile the
filling into the partly cooked base leaving a 1 cm border.
Brush the border with a little beaten egg and carefully
lay the uncooked pastry on top, pressing down the edges to
seal. Glaze the top with a little more egg and bake for 30
- 35 mins until the pastry is golden, risen and cooked
through.
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DAILY
DINNERS 
