Mary Berry Roasted Vegetable Wellington

thehappyfoodie.co.uk

Jenny McCullough

Scottish cook

3 large onions, sliced into wedges

500g (1lb 2oz) peeled butternut squash, cubed (prepared weight)

1 red pepper, deseeded and sliced into large pieces

2 tbsp olive oil

250g (9oz) chestnut mushrooms, thickly sliced

2 garlic cloves, finely grated

150g (5oz) hard goat’s cheese, cubed

1 egg, beaten

subheading: For the pastry:

1 × 320g block allbutter puff pastry

1 egg, beaten

100g (3½oz) hard goat’s cheese, grated

Directions at thehappyfoodie.co.uk

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