Handmade Spiced Bacon and Butternut Puff Pockets
with Redcurrant Jelly Glazed Brussels Sprouts
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Our Handmade Spiced Bacon and Butternut Puff Pockets are easy to put together, filled with a spiced seasonal squash and bacon filling. Serve with redcurrant glazed sprouts for extra cosiness.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 unit(s)
Butternut Squash
1 sachet(s)
Chermoula Spice Mix
200 grams
Brussels Sprouts
90 grams
British Smoked Bacon Lardons
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
50 grams
Harissa Paste
(Contains Sulphites)
25 grams
Redcurrant Jelly
Not included in your delivery
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge and allow to come up to room temperature.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the diced butternut onto a large baking tray. Drizzle with oil, sprinkle over the chermoula spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 18-20 mins. Turn halfway through.
Meanwhile, trim the Brussels sprouts. Quarter them through the root.
Unroll the pastry (keeping it on its baking paper) and lay it onto a baking tray. Cut the puff pastry into equal-sized rectangles (1 per person). Set aside for now.
When the butternut has 5 mins of roasting time remaining, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Stir in the honey (see pantry for amount) to coat the bacon. Stir the cooked butternut, creme fraiche, chicken stock paste and harissa (add less if you'd prefer things milder) into the pan. Season with salt and pepper.
Lower the oven temperature to 220°C/200°C fan/gas mark 7.
Spoon the butternut filling onto one half of each pastry rectangle, leaving a 1cm border at the sides. Dampen the edges of the pastry with a little water, then fold the top half of the pastry over the filling to enclose it.
Gently press the edges down with the back of a fork to tightly seal the parcel on the 3 open sides. Using a knife, make a small slit over the top of each to allow steam to escape.
Drizzle with oil and bake on the middle shelf of your oven until the pastry is golden, 15-20 mins.
While the puff pockets bake, give the tray used for roasting the butternut a quick wipe, then add the sprouts to the tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the top shelf until browned and tender, 15-18 mins. Turn halfway through.
Once roasted, drizzle over the redcurrant jelly and toss to coat.
Share the puff pockets between your plates.
Serve the glazed Brussel sprouts alongside.
Enjoy!
