Butternut Squash And Gruyere Pasties
These savory hand pies are bursting with flavors of crispy Serrano ham, fragrant sage, creamy butternut squash, and nutty Gruyère cheese. Encased in a flaky short-crust pastry, these pasties are perfect for a delicious snack or light meal. Brushed with egg wash for a golden finish, these pasties are a delightful treat to enjoy hot or at room temperature.
— Constant Cookbook
Ingredients
- 1 tbsp light olive oil
- 125g/5oz Serrano ham
- 2 tbsp fresh sage
- 225g/8oz butternut squash
- 1 medium onion
- 140g/5oz Gruyère
- 3 tbsp double cream
- 2 x 375g/13oz sheets of ready-made short-crust pastry
- 1 free-range egg
- Maldon sea salt and freshly ground white pepper
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Heat the olive oil in a frying pan. Fry the ham until it begins to turn crispy. Add the sage and toss quickly. Tip on to a plate lined with kitchen paper.
- Make the filling by mixing the butternut squash, onion, cheese, crispy ham and sage. Season generously with salt and freshly ground white pepper and then mix thoroughly with the cream.
- Place one sheet of pastry onto a floured board. Take a plate large enough to cut out 2 circles from the pasty. You can also just divide into two to make a triangle pasty.
- Whisk the egg up and add a teaspoon of water to make egg wash.
- Place a quarter of the mixture onto one half of the pastry. Brush the inside edges with some egg wash, then carefully close to from a purse shape. Using a fork gently crimp the edges. Brush the top with more of the egg wash and place on a baking tray. Repeat the process to make the remaining three.
- Place in the oven for ten minutes. Then reduce the temperature to 180C/350F/Gas 4 and cook for a further 25 to 30 minutes when the pastry will be golden brown and the pasties cooked through.
- Serve hot or at room temperature.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.