Squash is roasted with onion, oil and sage until tender, then mixed with ricotta and sweet pecans before being enclosed in flaky, buttery puff pastry in this recipe. They take a lot of effort, but they're definitely worth it!
- 1kg butternut squash, peeled, seeds scraped, chopped into 1.5cm chunks
- 1 red onion, sliced
- 2 tbsp. oil
- 12 sage leaves, chopped
- 800g puff pastry
- 120g toasted pecans
- 500g ricotta cheese
- 4 tbsp. extra-virgin oil
- 1 egg, beaten with a pinch of salt
Toss squash, onion, 2 tbsp. oil and sage with a pinch of salt and pepper. Spread in a single layer on a baking tray and bake for around 40-50 minutes at 200C or until the squash is very tender. Scrape from the tray and cool. Once cool, mix with the pecans, ricotta, oil and a pinch of salt and pepper.
Meanwhile, divide the pastry into 6, then roll out each to a 20cm circle. Pile 1/6 of the pastry onto half of the circle, leaving a border. Brush the edge with the egg mix, then fold the pastry up and over the filling to enclose. Press together, then crimp.
Put the pasties onto a baking sheet. Brush with the rest of the egg mix, then bake for 25-35 minutes or until golden and the pastry risen.