Spicy Mushroom, Squash and Goat's Cheese Parcels
Spicy Mushroom, Squash and Goat's Cheese Parcels
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- 1 pack of The Spice Tailor Fiery Goan Curry
- 300g butternut squash, peeled and cut into 2.5cm cubes
- 400g chestnut mushrooms, cleaned and halved
- 1 tbsp ghee or vegetable oil
- 125-150g soft goats cheese (if you make 6)
- 1 packet ready rolled puff pastry
- 1 egg, whisked or milk to glaze (optional)
- Heat the oil in a saucepan. Add the squash and cook gently until just soft, around 12-15 minutes add a little water if needed.
- Remove and add the mushrooms, season very lightly and cook until the water they release dries up.
- Add in the base and main sauces and the squash and bring to a simmer. Take off the heat and cool.
- Preheat the oven to 200°C (Fan 180°C/Gas Mark 6). Cut the puff pastry into 10 or 12 16-18cm squares or circles. Evenly divide the filling between half of them.
- Top evenly with goats cheese and place the remaining squares on top. Trimming the edges.
- Whisk the egg with a small pinch of salt and brush over the pastry. Press the edges together with the tines of a fork and make few slashes on the upper surface. Bake in the oven for 25-30 minutes or until golden and serve.
- 1 pack of The Spice Tailor Fiery Goan Curry
- 300g butternut squash, peeled and cut into 2.5cm cubes
- 400g chestnut mushrooms, cleaned and halved
- 1 tbsp ghee or vegetable oil
- 125-150g soft goats cheese (if you make 6)
- 1 packet ready rolled puff pastry
- 1 egg, whisked or milk to glaze (optional)
- Heat the oil in a saucepan. Add the squash and cook gently until just soft, around 12-15 minutes add a little water if needed.
- Remove and add the mushrooms, season very lightly and cook until the water they release dries up.
- Add in the base and main sauces and the squash and bring to a simmer. Take off the heat and cool.
- Preheat the oven to 200°C (Fan 180°C/Gas Mark 6). Cut the puff pastry into 10 or 12 16-18cm squares or circles. Evenly divide the filling between half of them.
- Top evenly with goats cheese and place the remaining squares on top. Trimming the edges.
- Whisk the egg with a small pinch of salt and brush over the pastry. Press the edges together with the tines of a fork and make few slashes on the upper surface. Bake in the oven for 25-30 minutes or until golden and serve.
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Goa is a unique Indian region that is a wonderous blend of old word Portugal and India - with wide beaches lined with palm trees and laid-back people thrown in.
In this mellow and colourful city, it is hard to imagine the intensity of the flavours in the food - and none more so than this fantastic curry. Look up ‘mouth-watering’ in the dictionary and you will see our Fiery Goan Curry. A delicious blend of caramelised onions, vinegar, spices, tomatoes and - of course - a good amount of red chillies. It is a punchy heavyweight of a curry where heat and flavour are equally balanced at the weigh in! It is very versatile and transforms to suit your choice of ingredients. But, like other Goans, it doesn’t take offence if you want to dial down the heat by adding a little coconut milk or cream. We haven’t actually entered him into any competitions, but if we did, he would come home the punchy heavyweight victor!
