CHEF
Hannah Tasker
CUISINE
British
DIFFICULTY
Easy / Beginner
Crown Prince squash is my favourite squash for this recipe, though you can use butternut, red kuri squash or any delicious tasting squash you have growing in your gardens or allotments.
This is a vegetarian take on the traditional ‘Cornish pasty’, and though they are a huge step away from their much-debated Cornish counterpart, I’m not sure anyone could complain at the sweet delicious filling, encased within a pastry shell.
These pasties freeze really well, both before and after cooking. If you freeze before cooking, it’s better to cook straight from frozen. If you freeze after cooking, defrost and reheat in the oven or microwave for a fast lunch. Cornish pasties were the original fast food!
Squash, blue cheese and walnut pasties
Ingredients
FOR THE SHORTCRUST PASTRY
- 450 g shortcrust pastry dough (link above)
- 200 g butter diced
- 2 tsp caster sugar
- 1 pinch salt
- 1 egg (for glazing)
FOR THE FILLING
- 1/4 squash deseeded, peeled and chopped into 1.5cm chucks
- 1 garlic clove
- 1 red onion
- 50 g walnuts roughly chopped
- 100 g blue cheese crumbled
- 1 tbsp dried sage
- 1 pinch pepper
- salt and pepper to taste
Instructions
- First make the pastry. Put the flour, sugar and salt into a food processor and pulse to mix. add the butter and pulse until the mixture resembles breadcrumbs
- Transfer to a bowl and mix just enough iced water to form a dough. Transer to the fridge and chill.
- Heat the oven to 170c/325F/gas mark 3. Toss the squash pieces in a little oil and season. Roast on a shallow baking tray for 30 minuites. The squash should be cooked and starting to colour.
- Take the squash out of the oven, and add the onion, walnuts, cayenne pepper and sage to the tray and stir well. Season and return to the oven for 5 minuites
- When cooled slightly, add the blue cheese and mix
- Now for the exciting bit, assembling the pasties. Preheat the oven to 190c/300F/gas mark 5. Roll out the shortcrust pastry to around 1-2mm thick. Cut out circles using a plate around 16cm in diameter as a template. You want to aim to make around 6 circles.
- Divide the mixture between the circles. Brush egg around the perimeter of the circle. Bring up each side to meet the middle and seal all the way around. Pinch together with your finger and thumb, or you can use a fancy crimp.
- Place on a baking sheet and bake for around 25 minutes or until golden brown.
Did you make this recipe?
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