Ingredients:
1 shop-bought puff pastry, chilled
350g (12 Oz) butternut squash, diced
1 1/4 teaspoon cinnamon
1/2 teaspoon pumpkin spice
1/4 teaspoon nutmeg
1/4 teaspoon ground cardamom
1/2 teaspoon pure vanilla extract
150g (3/4 cup) dark brown sugar (or granular brown sugar alternative)
1 egg yolk
2 large whole eggs, room temperature, separated
2 tablespoons coarse sugar, for sprinkling tops of pastry
Special equipment: Pastry brush, ice cream scoop, baking tray (large enough to hold the pastries), baking parchment/greaseproof paper (2 sheets)
Prep: In a small condiment bowl, add 1 whole egg, and a splash of water. Use a fork to lightly whisk until the yolk is broken and blended. Set aside. This will be the egg wash for the pastry in step #8.
Method:
1. Preheat the oven to 200°C /400°F
2. Line a baking tray with greaseproof paper/baking parchment. Then, place the diced butternut squash in the tray, spreading it out evenly. Bake for 15 – 20 minutes or until the squash is fork-tender. Remove from the oven and place in a medium mixing bowl to cool. Set aside.
3. Replace the baking parchment from the baking tray with a new sheet of baking parchment large enough to cover the inside of the baking tray. Set aside.
4. On a lightly floured surface, roll out the puff pastry dough and cut it into four equally large circles or squares (approx. 11 to 13cm) (anywhere from 5 to 7 inches). Place the pastry squares on the lined baking tray. Set aside. In a small condiment container, add the cinnamon, nutmeg, pumpkin spice, and cardamom and mix together with a spoon to blend evenly. Set aside.
5. In the medium mixing bowl with the cooked butternut squash, use a metal fork to break up the squash, smashing it but leaving in a few chunks.
6. Now, add in the cinnamon mixture, and the vanilla extract to the mixing bowl. Use a silicone spatula to stir the mixture until incorporated.
7. Add the brown sugar, egg yolk, and the remaining whole egg to the bowl, then stir the mixture with a spatula to blend evenly.
8. Generously measure out two or three heaping tablespoons of the squash mixture and spoon it onto a pastry piece, placing the mixture on one side centred on the pastry. Dip a pastry brush in the prepared egg wash mixture and lightly dab a bit around the inside edges of the pastry dough. Take the pastry side without the mixture and fold it over the mixture, enclosing the pastry by pressing the edges together. Use a fork to crimp the edges or use your thumb and finger to crimp the edges of the pastry. Brush the top of the pastry with the remaining egg wash, then sprinkle coarse sugar on top of the pastry. Repeat this step for each pastry piece.
9. Bake for 17 – 20 minutes or until the pastries have turned golden brown and the edges are crisp.
Notes:
1. I like to use frozen butternut squash here, as it helps to steam as it roasts in the oven. You can cut fresh squash then pop it in the freezer, or simply use fresh squash. Whatever you have on hand works.
2. After baking these, if you have any remaining squash mixture left, use it to make more pastries, or use it as I do as a base for butternut squash doughnuts (so amazing)!
This recipe is by Madison b. Siobhan of FASHION TALES blog. This is part of a culinary series.
