Squash sage pithivier

Ingredients

• ¼ a pack puff pastry
• flour, for dusting
• 1 tsp wholegrain mustard
• 4 tbsp mascarpone
• 1 tbsp breadcrumbs, fresh or dried
• 6 sage leaves, chopped, plus a few extra to decorate
• 1 garlic clove, finely grated to a paste
• ½ the top end of a butternut squash (about 250g), thinly sliced into rounds
• 1 egg, beaten

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