Winter Roast Vegetable Pithivier

Method:
1. Preheat oven to 200°C / gas mark 4.
2. Cut the butternut squash into 1cm slices
and drizzle with olive oil. Season with salt
and pepper.
3. Rub olive oil on the red peppers and cut
red onions into quarters, keeping the
stem intact. Rub with olive oil.
4. Place the all of the above on a baking
tray and roast for 30 minutes, or until
tender.
5. Remove the red peppers from the oven
after 30 minutes and let them cool.
Remove the skin.
For the mushroom duxelles:
6. Heat butter in a frying pan over medium
heat and cook the mushrooms and garlic
until softened.
7. Add mixed herbs and season with salt
and pepper. Remove from heat and stir
in parsley.
8. Blanch spinach leaves in boiling water.
Drain and pat dry with paper towels.

Assemble the pithivier:
9. Cut four circles of puff pastry
using a small plate. Place the
circles on a baking tray.
10. Cut four slightly larger circles
of puff pastry for the top.
Divide the mushroom duxelles
among the pastry bases.
11. Layer with red onion, spinach,
vegan goat's cheese, butternut
squash, and red pepper slices.
12. Place the top layer of pastry
on and seal the edges.
13. Brush with egg wash and score
the top.
14. Bake for 30-35 minutes, or
until puffed up and golden.
Cool slightly before serving.