Pumpkin Pasties
Ingredients: butternut squash, oil, salt, maple syrup, fresh thyme · 75 min cook time · 420kcal · $15.50
Ingredients
1whole butternut squash, 1splash oil, 1pinch salt, 1splash maple syrup, 1bunch fresh thyme, 1bunch fresh sage, 500g flour, 250g butter, 250g lard, 4whole potatoes, 2whole onions, 1cup gruyere cheese
Instructions
1. Peel and deseed the butternut squash, then cut into chunks.
2. Toss the squash chunks with oil, salt, maple syrup, fresh thyme, and fresh sage, then roast in a hot pan until caramelized.
3. Make the shortcrust pastry by processing flour, salt, butter, and lard in a food processor, adding water gradually until it forms a crumbly dough.
4. Divide the dough into balls, wrap, and chill in the fridge for at least 20 to 30 minutes.
5. Boil the potatoes in heavily salted water with a splash of vinegar until tender.
6. Mix the roasted butternut squash, cooked potatoes, onions, nutmeg, herbs, and gruyere cheese together to make the filling.
7. Roll out the chilled pastry, cut rounds, add the filling, fold over, and crimp the edges.
8. Brush the pasties with an egg wash, sprinkle with flaky salt, and bake in a 375 degrees Fahrenheit oven with convection on for about 20 minutes.
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