Butternut Squash, Burford Brown & Chestnut Strudel

method:

• Preheat the oven to 180C/350F/Gas 4. Roast the squash in the oven for around one hour until cooked through. Halve the squash, and scoop out the seeds. Scoop the flesh out and place it in a large mixing bowl. Add the spices and grated onion, crumble in the chestnuts, add the rosemary, and then stir in the crumbs. Allow the mixture to cool.
• Soft-boil four of the eggs, cool and peel them. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.
• Roll out the pastry into a 35cm x 20cm rectangle and place on a lined baking tray. Lay over two of the crepes so that they slightly overlap on top of the pastry. Spoon half the mixture to make a log shape on the crepes, leaving a 3cm border around the edge. Arrange the eggs in a line over the mixture, and spoon over the remaining mixture to encase the eggs. Lay a crepe over the top of the mixture and wrap the edges of the base crepes up over the top.
• Whisk the remaining egg and brush a little over the crepes to secure them in place. Brush the beaten egg around the border. Roll out the second pastry block and drape the pastry over the crepe-wrapped mix. Carefully pat the pastry over the filling pressing out any air bubbles. Trim the pastry around the border and use a fork to crimp all around the edges. Brush the pastry all over with the beaten egg and cut three slits in the top. Sprinkle over a little sea salt and smoked paprika.
• Place the pastry in the oven and bake for around 50 minutes to one hour, or until golden and cooked through. Once baked, allow to sit for five minutes. Slice and serve with steamed greens.