Butternut Squash and Ricotta Pasties

Maria Elia's warm, savoury pastries are lightly spiced and bursting with nutty flavour
By Maria Elia
Butternut Squash and Ricotta Pasties
  • Rating:
  • Serves: 8 as starter
  • Cook Time: 35 minutes
  • Prep Time: 30 minutes plus chilling time for pastry
  • Effort: medium


  • 1 batch shortcrust pastry, divided into 8
  • 250 g butternut squash, roasted and diced
  • 2 red onions
  • splash balsamic vinegar
  • pinch ground cinnamon
  • 100 g ricotta cheese
  • 50 g parmesan, grated
  • 100 g pine kernels, roasted, optional
  • handfuls rocket, roughly chopped
  • 1 egg, beaten, to glaze
  • leafy salad, to serve


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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