Chilli Chorizo Butternut Slice

25 Sept

Ingredients

400 g of butternut squash, cubed
320 g of ready to roll puff pastry
150 g of tomato and herb pizza topping, or ½ tin of chopped tomatoes with added herbs
150 g of baby plum tomatoes, sliced in half
100 g of diced chorizo
2 tablespoons of pine nuts
4 tablespoons of farrington’s mellow yellow chilli oil

Calories~863 kcal

Protein~16 g

Carbs~68 g

Fat~59 g

Fiber~6 g

Sugar~9 g

Calories~3,450 kcal

Protein~65 g

Carbs~270 g

Fat~235 g

Fiber~25 g

Sugar~35 g

Method

Step 1
Preheat your oven to 220°C/200°C/gas mark 7.
Step 2
Cube your butternut squash, put in a roasting dish and drizzle with 1 tbsp of Farrington’s Mellow Yellow Chilli Oil. Season with salt and pepper and roast for 30 minutes, or until cooked through.
Step 3
Grease a baking tray.
Step 4
Lay puff pastry sheet on baking tray and roll over edges.
Step 5
Spread pizza topping across the puff pas-try sheet (up to the rolled over edges) then put tomatoes, diced chorizo, roasted butternut squash cubes and pine nuts randomly over the pizza topping.
Step 6
Drizzle with 2 tbsp of Farrington’s Mel-low Yellow Chilli Oil and baste edges of pastry with another tablespoon of Chilli Oil.
Step 7
Cook in oven for 15-18 minutes.

Spicy Kale, Onion, Almond & Potato Hash with Fried Eggs