Squash sage pithivier
Ingredients
- ¼ a pack puff pastry
- flour for dusting
- 1 tsp wholegrain mustard
- 4 tbsp mascarpone
- 1 tbsp breadcrumbs fresh or dried
- 6 sage leaves, chopped, plus a few extra to decorate
- 1 garlic clove finely grated to a paste
- ½ the top end of a butternut squash (about 250g), thinly sliced into rounds
- 1 egg beaten
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