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A yummy homemade Butternut and Sage Pasty
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Butternut and Sage Pasty
Ingredients
  • 259g shortcrust pastry
  • 1/4 butternut squash, skinned, deseeded and diced
  • 1 medium sized waxy potato, peeled and diced
  • 1/2 white onion, finely chopped
  • 2 tsp dried sage
  • salt and pepper
  • knob of butter/coconut oil
  • beaten egg/cooking oil to 'egg'wash
Instructions

  1. Preheat the oven to 220c/425f/gas 7

  2. Roll out the pastry, and cut into circles using a large side plate/small dinner plate.

  3. Pile up a good mix of the filling ingredients, ensuring it is all evenly spread. Imagine a little bit of everything in every bite. Season really well and add the knob of butter/clotted cream/oil.

  4. Fold the pastry over itself and press the edges together, enveloping all the ingredients inside. Please check out YouTube for a visual explanation on how to crimp! It's really easy, yet really hard to put into words!

  5. Carefully move onto a baking sheet and brush with the eggwash or equivalent. 

  6. Bake for 10 minutes, then reduce the heat to 180c/350f/gas 4 and cook for another 40 minutes.