09 November 2010

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 tomorrow.

4 comments:

  1. This looks sooo good and I am sooo hungry! Torture, but in a good way :)

    ReplyDelete
  2. I first learned about these from an Anthony Bourdain episode of No Reservations. I never thought about making them until seeing this. Loving it!

    ReplyDelete
  3. Susan - Mmm, Anthony Bourdain. Can I just have him on a plate?

    ReplyDelete

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