Winter Squash Pasties: One Savory, One Sweet!

I often watch the Great British Baking Show, and have a desire to bake savory and sweet treats, with a wonderful dough, and a savory filling inside. 

I wonder to myself, "How hard would this be to make?". Well, I decided to give it a try!

I will take you step by step through a savory Winter Squash Pasty, and then a Sweet Winter Squash Pasty for desert! 

I am going to make these on the smaller side for a beautiful presentation. 

Feel free to use puff pastry dough, or any other pre-made sheet dough. I made 4 total batches- and some using a home made dough, and some using a premade sheet dough. Premade sheet dough is definitely easier and less messy:)

Savor Winter Squash Pasty

Crust Ingredients:

- 1¾ cups flour

- 1 teaspoon salt

- 2/3 cup shortening

- 1/3 cup cold water

- 2 tablespoons butter

- Salt and pepper to taste

- 1 egg white

Savory Stuffing Ingredients

- 1 Large Cubed Winter Squash (for this recipe I used 1 Carnival Acorn and 1 Danish Acorn Squash)

-1 Large Diced Red Onion

- 1 Large Diced White Onion

- 1 Cup Chopped Asparagus

-1 Cup Chopped Celery

- 1 Cup Chopped Mushrooms

-1 Cup Chopped Leeks

- Half Pound of Ground Pork, seasoned

Instructions:

1. Preheat your oven to 375°F.
2. Combine flour and salt in a bowl. Cut in the shortening until the mixture forms coarse crumbs.
3. Add water and mix until the dough forms a ball.
4. Roll out the dough and cut out 4-6 pastry rounds, about 6 inches in diameter. Let dough rest in the refrigerator.
5. Cook ground pork on stove top, drain any excess water or fat. 
6. Mix the squash, onions, asparagus, celery, mushrooms and leeks all together in a pan, and sauté. I seasoned with salt, pepper, cumin, turmeric and just a touch of cinnamon. 
7. Place a spoonful of the filling on one half of each pastry round.
8. Use the egg white to moisten the edges of the pastry.
9. Fold the pastry over the filling to create a semi-circle shape and press the edges to seal.
10. Use a fork to crimp the edges of each pastry.
11. Place each pastry on a baking sheet and bake for 25-30 minutes, or until golden brown.

 

Often after eating something savory, I crave sweetness! This time I used a Kabocha Squash! Great for baking, and is very nutrient dense. Instead of cubing this squash, I mashed it for more of pie effect. 

Sweet Winter Squash Pasty Recipe:

 

For the crust, follow the same savory recipe, or make the double the recipe for ease!

Sweet Stuffing Ingredients

- 2 cups mashed roasted winter squash

- 1/3 cup brown sugar

- 1 tablespoon butter

- ¼ teaspoon nutmeg

- ¼ teaspoon cinnamon

 I made homemade whipped cream, out of 40% Heavy Whip, a touch of  organic vanilla bean extract, and cinnamon on top.

Instructions:

1. Preheat your oven to 375°F.
2. Combine flour, sugar and salt in a bowl. Cut in the shortening until the mixture forms coarse crumbs.
3. Add water and mix until the dough forms a ball.
4. Roll out the dough and cut out 4-6 pastry rounds, about 6 inches in diameter.
5. Mix the squash, brown sugar, butter, nutmeg and cinnamon together.
6. Place a spoonful of the filling on one half of each pastry round.
7. Use the egg white to moisten the edges of the pastry.
8. Fold the pastry over the filling to create a semi-circle shape and press the edges to seal.
9. Use a fork to crimp the edges of each pastry.
10. Place each pastry on a baking sheet and bake for 25-30 minutes, or until golden brown.

This is not the healthiest post, however, in contains a ton of veggies! The act of making the pasties is a joy, and you can make them different each time, or customize the fillings to what you like. Customizing the spices can make all the difference to your preference as well.