Particularly pleased with these little pasties. I thought they would be great after trick or treating to try and temp the kids away from all those sweets!
Butternut Squash, Sage, and Parmesan Pasties
You could use any variety of pumpkin or squash.
Makes 6-8 small pasties
2 packets readymade, ready rolled good quality shortcrust pastry
¼ a butternut squash, about 200g, peeled and cut into ½ cm cubes
1 medium red onion, diced
1 clove garlic, crushed
Small bunch finely chopped sage
75g grated Parmesan cheese
2 tablespoons pine nuts, toasted
Sea salt and freshly ground black pepper
1 egg, beaten
Preheat oven to 170C.
In a large bowl, combine butternut squash, onion, garlic, sage, Parmesan cheese, and pine nuts. Season well.
Using a bowl between 12 and 15cms diameter cut rounds of pastry. Spoon mixture into the middle of each, leaving a 1-inch border around the edge. It is important to get as much filling in as possible but too much and you will not be able to seal the pasties. If necessary, moisten the edges of the dough with a little water. With cool hands, fold the pastry over and seal the edges well. (Use any crimping technique you like, just make sure it is well sealed. Brush all over with beaten egg.
Bake until golden and cooked through, about 30-40 minutes. Serve hot or warm.