Ready in 1 hour 25 minutes
75g bulgur wheat
small butternut squash, about 500g peeled and finely chopped
3 tbsp olive oil
2 garlic cloves, finely chopped
2 tsp chopped thyme
250g mushrooms, finely chopped
4 tbsp chopped fresh curly parsley
2 peppers, halved and deseeded
500g puff pastry
25g Italian hard cheese, finely grated
150g Camembert or Brie, sliced (check it is suitable for vegetarians)
1 egg, beaten
Cranberry sauce to serve
1 Preheat the oven to 200 ̊C/180 ̊C fan/ gas 6. Cook the bulgur wheat according to the pack instructions and drain, pressing out any excess liquid Tip into a large bowl and set to one side.
2 Heat 1 tbsp of the oil in a large non- stick frying pan, add the squash and cook for 15 minutes. Add the garlic and thyme and cook for a further 15 minutes, adding the odd splash of water until tender. Add to the bulgur wheat.
3 Heat another tablespoon of oil and cook the mushrooms for 5 minutes until golden and all the liquid has cooked off. Add to the bulgur wheat and stir in the parsley. Season very well. Meanwhile, roast the peppers in a roasting tin with the remaining oil for 20 minutes until tender.
4 To assemble, roll the pastry out to a rectangle measuring 30cm x 35cm on a lightly floured work surface. Spoon half the bulgur mix over the top half of the pastry, sprinkle with half the grated cheese, lay the Camembert or Brie along the mixture and place the peppers on top. Top with the remaining bulgur mix.
5 Brush the edges with the beaten egg, fold the pastry over the filling and press to seal. Trim and pinch the edges and score the top of the pastry before brushing with the remaining egg. Bake for 30 minutes until golden and risen.