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Butternut squash and chestnut parcel with savoy cabbage and sauce a la moutarde Recipe

Ingredients for people


    For the filling
  • Butternut squash : 400 g
  • Cooked chestnut(s) : 75 g
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Flat leaf parsley : 0.25 bunch
  • Olive oil : 50 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn

  • For the pastry
  • Brick pastry sheet(s) : 12 whole
  • Unsalted butter : 75 g

  • For the vegetables
  • Savoy cabbage(s) : 0.5 whole
  • Unsalted butter : 50 g
  • Dry white wine : 50 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Garlic clove(s) : 2 whole

  • For the garnish(es)
  • Baby potato(es) : 600 g
  • Garlic clove(s) : 3 whole
  • Rosemary sprig(s) : 6 whole
  • Olive oil : 2 Tbsp
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn

    For the sauce
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Unsalted butter : 25 g
  • Dry white wine : 100 ml
  • Maille Dijon mustard : 1 Tsp
  • Maille wholegrain mustard : 1 tbsp
  • Double cream : 100 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Vegetable stock : 50 ml
Method
  • 1For the butternut squash parcels

    Preheat the oven to 200'C.

    Remove the seeds from the chilli and finely dice. Peel and finely dice the garlic.
    Pick the leaves from the parsley and roughly chop.

    Peel the squash and cut it into small cubes.

    Heat a saucepan until hot and add the olive oil. Add the diced squash and cook until completely soft. Stir constantly and add a splash of water from time to time if the squash begins to catch.
    Season with salt and pepper and once the squash is cooked, add the garlic and chilli and cook for a further minute. Allow this mixture to cool and then mix in the chopped parsley.

    Cut the brick pastry into 18 strips about 3cm wide. Melt the butter and brush it over the strips. Place 1 tablespoon of the squash mixture on the pastry and fold triangles until the parcel is sealed on all sides. Allow for 3 parcels per person. Brush the finished pastillas with melted butter and then bake in the oven for 10 minutes until the pastry is crisp and golden brown.

  • 2For the potatoes

    Crush the garlic cloves under the flat side of your knife and remove the skin. Remove the leaves from the rosemary and finely chop.
    Place the new potatoes in a roasting tray and drizzle with the olive oil. Season with the sea salt, add the garlic cloves and sprinkle on the chopped rosemary.
    Place the tray in the oven and cook the potatoes for 45 minutes until golden brown and cooked through.



  • 3For the sauce

    Peel and finely dice the shallot and garlic. Sweat the shallot in a saucepan with the butter until soft. Add the garlic and Dijon mustard and cook for a minute. Deglaze the pan with the white wine and reduce the wine by half. Add the vegetable stock and reduce by half again. Once the stock has reduced, add the double cream. Bring the sauce to the boil and then pass through a sieve. Stir in the wholegrain mustard and check the seasoning. Reheat before serving.

  • 4For the cabbage

    Slice the cabbage in half and remove the core, cut into quarters and then into thin strips.
    Peel and finely dice the garlic clove.

    Heat a wide bottomed pan over a medium heat and add a knob of butter. Add the cabbage to the pan and cook for about 5 minutes until it begins to soften. Season with salt and pepper and add the chopped garlic and white wine to the pan. Cover the saucepan with a lid and cook for a further 2 or 3 minutes.

  • 5To serve

    Reheat the sauce until piping hot.
    Place a small pile of the cabbage in the centre of the plate and arrange 3 pastillas on top. Add a few roasted potatoes to the plate and then finish with the mustard sauce to serve.

Chef's tip

«If you cannot find brick pastry use filo instead. Filo is thinner so you will need two layers of pastry. Brush in between the layers with melted butter to help them stick together.»

Crisp pastry parcels filled with butternut squash, chestnut, chilli and garlic served with braised Savoy cabbage, roasted baby potatoes and a piquant mustard sauce.

Rate this recipe :

(14 votes)

  • Preparation  20mins
  • Cooking time  45mins
  • Rest time  0h

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