Butternut, Pecan, Ricotta and Sage Pasties

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1kg/2lb 3oz butternut squash
• 1 red onion
• 2 tbsp extra virgin olive oil
• 20 sage
• salt and freshly ground black pepper
• 800g/1lb 12oz ready-made puff pastry
• 120g/4oz pecans
• 500g/1lb ricotta
• 4 tbsp pumpkin seed
• 1 free-range egg
• pinch salt
• 3 tbsp flour

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 200°C (400°F). Peel the butternut squash, scrape out the seeds, and cut the flesh into 1cm (½in) cubes. Peel and finely chop the red onion.

2. Toss the squash with 1 tablespoon of the olive oil, salt and black pepper. Spread on a baking sheet and roast for 25 to 30 minutes until tender and golden.

3. While the squash roasts, heat the remaining oil in a frying pan over medium heat. Cook the onion for 8 minutes until soft, then add the sage leaves and cook 1 minute more.

4. Toast the pecans and pumpkin seeds in a dry pan over medium heat for 3 to 4 minutes until fragrant. Coarsely chop the pecans and set half the pumpkin seeds aside for topping.

5. Mash the roasted squash lightly in a large bowl. Add the onion and sage, the chopped pecans, the remaining pumpkin seeds, the ricotta, flour, and a little salt and pepper. Mix and let cool.

6. Divide the puff pastry into 6 pieces and roll each into a rough 18cm (7in) circle on a floured surface. Spoon filling onto one half of each circle, fold over, and crimp the edges with a fork.

7. Beat the egg with the pinch of salt. Brush the pasties with the egg, sprinkle with the reserved pumpkin seeds, and cut a small slit in each top.

8. Bake on a lined baking sheet at 200°C (400°F) for 25 to 30 minutes until deep golden and crisp. Cool for 10 minutes before serving.