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cornish pasty with butternut squash, parmesan and sage

I never knew what a Cornish pasty (pronounced PAST-ee) was until this recipe. Apparently it's not really all that authentic of a recipe, but it sure is delicious.

I started prepping for this meal in the morning before work, as I often do. I made the dough ahead of time and kept it in the refrigerator until evening. When I got home, I made up the squash mixture, rolled up the pasties and put them in the oven to bake. This recipe is nice because you don't have to cook any of the ingredients ahead of time, they steam inside the pasty crust in the oven.

Butternut Squash, Sage, and Parmesan Pasties
(recipe from The Kitchn)
Ingredients
Dough
  • 1 1/3 cups white whole wheat 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 small 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 black pepper
  • 1 egg, beaten
Directions
To make dough
  1. Mix flour and salt in a large bowl. Using a pastry blender or knife, cut butter into flour until the mixture resembles fine breadcrumbs. (Note: I just learned this great trick for cutting butter into a dough... freeze the stick of butter and then grate it with a cheese grater!) Add 1 tablespoon of ice water at a time 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.
  2. 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 four circles using a plate or bowl as a guide.
To make pasties
  1. Preheat oven to 375°F. In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts.
  2. Spoon mixture over half of each dough round, leaving a 1-inch border around the edge. Sprinkle well with salt and pepper. Moisten the edges of the dough with beaten egg. With cool hands, fold the pastry over and crimp the edges. Cut a small slit in the top of each pasty. Brush all over with beaten egg.
  3. Bake until golden and cooked through, about 40 minutes. Serve hot or warm.
These were so very good. I burnt most of the pine nuts in the toaster oven, so only ended up being able to use a few in this dish. We had a bit of the squash mixture left over, so a few nights later we baked it in a casserole dish with torn pieces of bread on top and served it with shredded brussels sprouts. More on that in the next post.

(Cross-posted at http://unspeakablevisions.blogspot.com/2010/11/cornish-pasty-with-b...)

Views: 40

Tags: recipe, vegetarian

Comment by Cornelia on November 15, 2010 at 4:15pm
Another idea for the gigantic butternuts I still have from my CSA Share - plus they're freezable! Like righteous Hot Pockets - sweet! Adding this to my weekend plans. Right after I buy another freezer :)
Thank you!!
Comment by Christine on November 15, 2010 at 5:01pm
Righteous Hot Pockets, love it!
Comment by Jan Martinez on November 16, 2010 at 9:29am
Wow does this look good! I can already taste it! I'm gonna try this one this week!
I love this site! Thanks all!
Comment by Donna Byron on November 16, 2010 at 11:51am
Looks terrific! It's always nice to learn new Butternut squash recipes, since they grow so prolifically here. And there's still sage in the garden. Might make this tonight :)
Comment by Aliza Ess on November 16, 2010 at 2:01pm
So funny, I made these too and am about to eat one for lunch! Yours are a lot prettier though ;)

If you're looking for butternut squash recipes, Food52 posted a recipe for Butternut Squash Butter that is absolutely to die for. I posted about it here if you're interested!
Comment by Christine on November 16, 2010 at 2:13pm
Well, one of mine looked pretty enough to photograph... but the others just looked pretty enough to eat! Thanks for the Squash Butter link :)

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