Butternut Squash, Sage and Ricotta Pasties recipe

Preparation Time: 45 minutes | Cooking Time: 90 minutes

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


  1. 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.

  2. 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.

  3. 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.

Make the filling ahead of time, if you like. You could also use mascarpone instead of ricotta. Recipe makes 6 pasties.

Recipe Details:

  • Author: Laura Young.
  • Published:

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