Butternut Squash, Sage And Parmesan Pasties Recipe

Name: Butternut Squash, Sage And Parmesan Pasties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough; 1 1/3 cups all-purpose flour; Pinch of salt; 2/3 cup chilled butter, cut into small pieces; 6-8 tablespoons ice water; Filling; 8 ounces butternut squash, peeled and cut into 1 cm cubes; 1 medium red onion, diced; 1 clove garlic, crushed; 1 tablespoon finely chopped sage; 1 tablespoon finely chopped parsley; 1/4 cup grated Parmesan cheese; 2 tablespoons pine nuts, toasted; Sea salt; Freshly ground white pepper (or black); 1 egg, beaten

Servings: persons

Dough
1 1/3 cups all-purpose flour
Pinch of salt
2/3 cup chilled butter, cut into small pieces
6-8 tablespoons ice water
Filling
8 ounces butternut squash, peeled and cut into 1 cm cubes
1 medium red onion, diced
1 clove garlic, crushed
1 tablespoon finely chopped sage
1 tablespoon finely chopped parsley
1/4 cup grated Parmesan cheese
2 tablespoons pine nuts, toasted
Sea salt
Freshly ground white pepper (or black)
1 egg, beaten

1
To make dough
2
Sift flour and salt into a large bowl. Using a pastry blender or knife, cut butter into flour until the mixture resembles fine breadcrumbs. Add 1 tablespoon of ice water at a time, gently tossing between additions, until the dough just holds together. Shape dough into a ball and wrap tightly in plastic wrap. Refrigerate at least 30 minutes before rolling out.
3
Before rolling out the dough, let it soften slightly so that it is malleable but still cold. On a lightly floured surface, roll it out to 1/8-inch thick. Cut out two circles using a plate or bowl as a guide.
4
To make pasties
5
Preheat oven to 375u00b0F.
6
In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts.
7
Spoon mixture over half of each dough round, leaving a 1-inch border around the edge. Sprinkle well with salt and pepper.
8
Moisten the edges of the dough with beaten egg. With cool hands, fold the pastry over and crimp the edges. (Use any crimping technique you like, just make sure it is well sealed. For the traditional Cornish method, see this YouTube video.) Cut a small slit in the top of each pasty. Brush all over with beaten egg.
9
Bake until golden and cooked through, about 40 minutes. Serve hot or warm.

947

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Dough, 1 1/3 cups all-purpose flour, Pinch of salt, 2/3 cup chilled butter, cut into small pieces, and more.

Yes, Butternut Squash, Sage And Parmesan Pasties falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash, Sage And Parmesan Pasties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions