400 grams pumpkin, peeled and diced into 2cm pieces
250 grams button mushrooms, roughly chopped
2 cups packed spinach leaves, roughly chopped
1 tablespoon water
1 cup purchased tomato pasta sauce
2 cloves garlic, crushed
good handful basil, chopped
sea salt and ground pepper
4 sheets pre-rolled puff pastry (25cm × 25cm)
1 egg, beaten with a pinch of salt
150-gram ball fresh mozzarella in whey, drained and quartered
Preheat the oven to 180°C fan bake.
Heat the oil in a large sauté pan and add the pumpkin. Season and cook until just tender, stirring occasionally. Transfer to
a plate and set aside.
Add a little more oil to the pan and increase the heat to high. Add the mushrooms, season and cook until golden and tender, stirring occasionally.
Add the spinach and water and cook until wilted. Stir in the pasta sauce, garlic and the basil and simmer until the mixture is thick and most of the liquid has evaporated. If the filling is too wet the calzone will be soggy. Fold in the pumpkin then set aside to cool.
To assemble: Cut an 18cm circle out of each sheet of pastry. Place each circle on a piece of baking paper and chill if soft. Brush all over with egg wash.
Divide the filling into 4 portions. Place on one half of each circle with a quarter of the ripped mozzarella then fold the pastry over the filling to make a half-moon shape. Seal the edges with a fork or by pleating together.
Brush with egg then sprinkle with a little salt. Chill again if the pastry is soft.
Slide onto a flat baking tray and bake for about 25 minutes until a good golden colour and the pastry is crisp. Serve with a salad.