Butternut Squash and Black Eyed Bean Pastries

A fabulous twist on a samosa. Some lightly spiced rolls that will warm you on the coldest of nights.


Serves 6-8


Oven 200c


  • 2tbsp oil


  • 1 onion, diced


  • 4 garlic cloves, chopped


  • 2tsp mild curry powder


  • 1tsp mustard seeds


  • 1tsp fennel seeds


  • 1tsp cumin seeds


  • 2tbsp water


  • 1 tin black eyed beans, rinsed


  • 1 large squash, peeled, diced and oven roasted


  • 2 sheets ready rolled puff pastry


  • 1 egg (unless vegan, then use almond milk)


  1. Peel and chop the butternut squash, placing it on a roasting try and tossing in 1tbsp oil. Bake for around 40mins.
  2. Meanwhile, heat the remaining oil in a pot and cook the onion and garlic until soft. Stir in the spices until fragrant. Add the water and mix until it becomes a paste.
  3. Remove from the heat and stir in the beans and roasted squash. Mash roughly with a masher.
  4. Unroll the pastry, cut into thirds. Put 2large tbsp of mix toward the left edge of each piece. Mix the egg roughly with a fork, then brush it along the edges, folding them over and pressing them to meet all around. Finally brush the egg on the surface. Place on a lined tray and bake for 15minutes. Serve with salad.

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