850g peeled and deseeded pumpkin, cut into lengths
2 tbsp olive oil
1½ tbsp maple syrup
1½ tbsp balsamic vinegar
500g pack gluten free puff pastry
plain gluten freee flour, for dusting
1 tbsp chopped sage
200g blue cheese, diced (or vegetarian alternative)
1 egg, beaten, to glaze
Serves - 6
Heat oven to 200C/180C fan/gas 6. Cut the pumpkin lengthways into 8 long chunky pieces and put in a large roasting tin. Toss in a little oil, season and roast for 30 mins, or until the pumpkin is cooked but still firm.
Leave the pumpkin to cool completely. Add the maple syrup, balsamic vinegar and plenty of seasoning, and stir over the heat. Leave to cool.
Roll out the gluten free pastry on a lightly (gluten free) floured surface to a rectangle about 32 x 38cm. Trim 2cm from one of the long edges and set aside.
Transfer the gluten free pastry to a baking tray. Place 4 of the pieces of pumpkin down the longest length in the middle to make a rectangular block, keeping a generous border of gluten free pastry all the way round.
Place another 2 pieces of pumpkin on top. Trim the remaining 2 pieces and put crossways at the end. Scatter over the sage and blue cheese. Lightly press to compact everything together.
Brush round the gluten free pastry edges with the egg, then draw the 2 long edges up to meet and pinch together to seal – as you would a Cornish pasty.
Tuck under the gluten free pastry at both ends, then brush all over with egg.
Cut leaf shapes from the gluten free pastry trimmings and use to decorate the top of the Wellington. Glaze again and make a couple of small air holes with the point of a knife.