1 pack diced butternut squash
1 onion, finely chopped
1 clove garlic, crushed
150g mushrooms, diced
1 pack ready roll puff pastry
Preheat the oven to 180 degrees.
Transfer the butternut squash to a roasting dish and coat with a little olive oil.
Cook for 30 minutes, or until soft.
Meanwhile, fry the onion, mushrooms and garlic in a little olive oil.
Transfer the cooked squash to the pan with the mushrooms and onions, and roughly mash all the ingredients together.
Unroll the pastry and cut into 10 medium sized heart shapes.
Add a spoonful of the squash/mushroom mixture to five of the hearts, leaving at least 5mm free around the edges.
Brush the edges of the pastry hearts with milk using a pastry brush.
Use the remaining hearts to make the lids, and press the edges firmly using a fork, to make sure the mixture doesn’t leak.
Bake in the oven for 15 minutes or until fluffy and golden brown.