Butternut squash, sage and Parmesan pasties

These yummy pasties were fairly easy to make. I made the chopped the squash and made the dough in the morning and left it in the fridge until about 30 minutes before we were ready to make the pasties. Throwing them together in the evening didn’t take very long and then you have 40 minutes to do other stuff before dinner.

Butternut squash, sage and Parmesan pasties

Adapted from TheKitchenButternut squash, sage and Parmesan pasties

Dough

  • 1 1/3 cups all-purpose flour
  • Pinch of salt
  • 1/2 cup butter
  • 6-8 Tbs ice water (I add a bit of lemon juice)

Filling

  • 8 oz butternut squash, peeled and cut into 1 cm cubes
  • 1 medium red onion, diced
  • 1 clove garlic, minced
  • 1 tsb dried (or  1 Tbs fresh finely chopped)
  • 1 Tbs finely chopped parsley
  • 1/4 cup grated Parmesan cheese
  • egg for egg wash

To make dough

Cut the butter into the flour using a pastry blender or your hands. Start with about 5 Tbs of water and then add 1 Tbs at a time until all the flour comes together to form a nice ball. Refrigerate 30 min or longer (if you wait more than a couple of hours, let the dough warm up a bit so it can be rolled out.

To cook

Preheat oven to 375.

In a large bowl combine the filling ingredients. Divide dough into 4 pieces and roll out into circles. Spoon the mixture over half of the dough circles and fold over, crimping the edges shut. Transfer to backing sheet. Cut steam vents in the pasties, paint tops with beaten egg. Bake for 40 minutes at 375.

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