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Butternut squash and ricotta pasties

Maria Elia from Great Food Live
Maria Elia's warm, savoury pastries are lightly spiced and bursting with nutty flavour

Butternut squash and ricotta pasties

Method

1. For the butternut squash and ricotta pasties: preheat the oven to 190C/gas 5.

2. Roll out the pastry on a floured surface and cut out 8 x 10-12cm diameter circles.

3. Mix all the filling ingredients together and season with salt and pepper. Divide the filling between the dough circles; brush the edges with egg then fold the dough over to form semi-circle parcels.

4. Seal the edges by crimping with a fork, place on a baking tray, glaze with egg and cook for about 20-25 minutes or until golden.

5. Serve the pasties with a leafy salad.

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Serves: 8 as starter

Prep: 30 min, plus chilling time for pastry
Cook: 35 min

Ingredients
1 batch shortcrust pastry, divided into 8
250g Butternut squash, roasted and diced
2 red onions
splash Balsamic vinegar
pinch ground cinnamon
100g Ricotta cheese
50g Parmesan, grated
100g pine nuts, roasted, optional
handful rocket leaves, roughly chopped
1 egg, beaten, to glaze
leafy salad, to serve