Name: Pumpkin and cashew wellington with parsnip crisps
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: Serves 4–6
Ingredients: flour, for dusting; 400 g/14 oz puff pastry; sea salt and freshly ground black pepper; 200 g/7 oz/1½ cups cooked, peeled chestnuts, finely chopped; 55 g/2 oz/scant 1 cup day-old fresh breadcrumbs; 3 tbsp chopped rosemary; 5 tbsp chopped sage leaves; 3 garlic cloves, chopped; 1 large onion, chopped; 175 g/6 oz/scant 1½ cups cashew nuts; 1 red chilli, deseeded and finely chopped (optional); 2 tbsp olive oil; 850 g/1 lb 14 oz pumpkin or butternut squash, skin removed, deseeded and cut into bite-size chunks; 1 tbsp olive oil; 1 recipe quantity Creamy Onion Gravy, to serve; 1 tbsp yeast extract; 1 parsnip, cut into ribbons using a vegetable peeler; 2 eggs, lightly beaten

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
1 hr 30

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

Perfect as an alternative Sunday roast or a Christmas meal centrepiece, this pie has a layer of orange-fleshed pumpkin running down the middle, which is sandwiched between a toasted cashew and sage stuffing. The whole thing is then wrapped in puff pastry and baked until flaky and golden. If you want to make the sausage and herb wellington variation on the next page to serve at the same time, you could make smaller parcels containing both filling options. Either way, serve with roast potatoe