Makes 6 Ingredients · 6 x Jus-Rol™ 6” Puff pastry rounds– thawed · 1.5kg./ approx. 3lbs Pumpkin or other squash – peeled and cut into medium thick slices · 3 large leeks- trimmed and washed. · 4cm/ 1½” root ginger – peeled and cut into matchsticks · 4 tbsp. olive oil · 500ml /1pt vegetable or chicken stock · 150g/6oz. Lancashire Cheese · Salt and black pepper · Beaten egg to glaze
Method Preheat oven to 200°C/400°F/Gas M6. 1. To make soup: Cut the slices of pumpkin into 7cm/2½” lengths, cut the leeks in half lengthways and then in similar lengths. Arrange all vegetables and the ginger on a heavy baking tray, drizzle with the oil and roast for approx. 20 minutes until just tender. 2. Remove from oven and place half the vegetables in a blender with the stock and blitz together until smooth, season to taste. Allow to cool along with the remaining vegetables which you have cut into smaller chunks. 3. To assemble: Increase oven heat by a further 20º and divide prepared soup and chunks between 6 round individual soup or other ovenproof dishes. Crumble in some of the cheese, brush rims of the dishes with beaten egg. 5. Top dishes with the pastry rounds, pressing well at edges to seal, brush tops with beaten egg, make a small hole in centre and then sprinkle with grated cheese. Place on a baking sheet and bake for 18-20 minutes until pastry is risen and golden brown. Recipe from Jus-Rol www.jusrolfoodservice.co.uk