Manon’s Cuisine
Squash and Goats’ Cheese Pasties
Inspired by the traditional Cornish pasty, our culinary goddess, Manon brings us our very own East London pasty that’s warming, filling and delicious. Learn how to make your own pastry and fill with squash, goats’ cheese and caramelised onions with this easy-to-make recipe
Serves 5
(COOKING + PREP TIME 1hr 45mins)
Ingredients
PASTRY
- 250g of plain flour
- 125g of cold butter
- 75ml cold water
- Large pinch of salt
- 1 egg for brushing
FILLING
- ½ butternut squash
- Few slices of goats’ cheese (per pastie)
- 1 bag of baby spinach
- 1 & ½ red onions
- Salt + Pepper
- ?Extra virgin olive oil
- 1tsp of sugar
- 2 tbsp of balsamic vinegar
- 1 tbsp of cider vinegar
- ?½ a small lemon
Method
- Start by heating up your oven to 180 degrees fan. Cut the butternut squash in half and remove the seeds. Peel and chop into small cubes around 1cm. Place the cut squash into a oven proof dish with some salt, pepper and olive oil and cook for 35 minutes.
- Slice the red onion and add to a non stick pan on medium with a glug of olive oil and slowly cook for 5 minutes before adding the balsamic vinegar and sugar, then cook for a further 15 minutes on low heat until the onions become super soft and sticky.
- Remove the red onion and add to a bowl. In the same saucepan add the bag of spinach and wilt down. Strain the cooked spinach and make sure to take out the excess water. This will prevent the pastry from going soft inside.
- Take the butternut squash out of the oven and add to the bowl. Let it cool down before adding in more pepper, lemon and cider vinegar and mix well.
- For the pastry, sieve the flour into a bowl and add salt. Cube down the butter and add to the flour. Crumble the butter and flour together with your fingers, adding the water to create a ball.
- Dust the surface and make your dough into a tube, then cut into five pieces and roll into balls.
- Whisk the egg into a small bowl and brush onto the pasties.
- With a pin roller start to roll out the balls into larger circles, moving it round while rolling it to the thickness of around a £1 coin.
- Place the circled pastry on a sheet of baking paper and add the filling to the middle of each circle. Brush a little beaten egg on the edges and fold over to seal the pastry with your thumb. Brush over beaten egg on the exterior and pop in the oven on the baking sheet for 30 mins until nice and golden.
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