Divide the pastry in half and roll each half out to a 60x20cm rectangle. Using a
Once the butternut squash has cooled, tip it into a large bowl and mix in the pecans, ricotta and pumpkin seed oil, making sure you don’t crush the butternut.
Take the pastry rounds from the fridge and allow them to come to room temperature.
Beat the egg with a pinch of salt and brush the pastry completely on one side with the egg-wash – it’ll be easier to do this one piece at a time. Take one-sixth of the butternut squash mixture and dollop it in the centre of a pastry round, then carefully fold the pastry in half, making sure the filling doesn’t ooze out. Dip a fork in the flour and use it to press down and seal the edges. Try to squeeze out any excess air as you do this – otherwise it can make the pastie pop open in the heat of the oven. As you finish each pasty, place it on a tray lined with parchment. Brush the remaining egg wash over the pasties and prick each one several times with the fork.
© 2007 Peter Gordon. All rights reserved.