Whether you’re looking for some plant-based inspiration for meat-free Mondays or want to spruce up your vegan or vegetarian diet, these delicious butternut pastry pockets are the perfect option.
Ingredients
- 1 medium butternut, peeled and de-seeded
- 1 sheet puff pastry
- 1 ½ cups cooked brown rice for stuffing
Butternut is rich in fibre to aid digestion, along with various essential vitamins and minerals, including vitamin A, vitamin C, vitamin E, potassium, magnesium, and manganese.
Ingredients for the glaze
- ¼ cup extra virgin olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp honey
- 1 crushed garlic clove
- ½ tsp natural ground turmeric
- Beetroot-infused salt to taste
Ingredients for the topping
- Mixed seeds
- Crushed hazelnuts
- Vegan feta
- Fresh herbs
Scientific studies suggest that apple cider vinegar can aid nutrient absorption from the food you eat, and that the acetic acid in the vinegar may help to lower cholesterol.
Method
- Preheat the oven to 180°C. Place the peeled butternut on a baking tray and slice horizontally into little pockets (do not cut through). Drizzle with oil and bake for 25 minutes or more until almost cooked through.
- Leave to chill and roll out the puff pastry. Place the butternut on top of the puff pastry and cut out the shape, leaving 1 cm open to fold over the edges.
- Stuff the butternut with some rice or filling of choice and fold over the puff pastry. Brush the edges with the glaze, sprinkle on some mixed seeds, and brush the leftover glaze with the rest of the butternut.
- Bake for 15-20 minutes until golden.
- Serve the butternut with crushed roasted hazelnuts, vegan feta, and fresh herbs.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
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