Ever since we visited Cornwall earlier this year, we have been waiting for cooler weather to bake up our own version of the iconic pasty (pronounced PAST-ee). This week, a chill finally blew in and we had a winter squash from the farmers' market and a craving for buttery shortcrust...
We should probably get this out of the way first: these aren't traditional Cornish pasties, and we hope not to be chastised by the pasty police! For a humble little (or large, as the case may be) hand pie, the pasty engenders much passion and controversy. The national dish of Cornwall, where it was the staple of 19th century working men, the pasty is frequently the subject of debate – from the proper cut of the vegetables inside (cubed or sliced?) to the correct placement of the crimped edge (side or top?). We were amused and inspired to learn that there's even a "pasty activist," as described in a recent feature in The Economist.
True Cornish pasties are filled with beef, potatoes, and turnips, which are never cooked first, as they're meant to steam inside the shortcrust pastry as it bakes. A complete meal on their own, pasties may be eaten hot or at room temperature on the go. Some consider them the original fast food. While this newfangled vegetarian version probably wouldn't earn any points from Cornish miners, we do hope you'll find it a savory and sustaining dish that's easy to carry for lunch or delicious at dinner.
Butternut Squash, Sage, and Parmesan Pasties
Makes 2 large or 4 small pastiesDough
1 1/3 cups all-purpose flour
Pinch of salt
2/3 cup chilled butter, cut into small pieces
6-8 tablespoons ice water
Filling
8 ounces butternut squash, peeled and cut into 1 cm cubes
1 medium red onion, diced
1 clove garlic, crushed
1 tablespoon finely chopped sage
1 tablespoon finely chopped parsley
1/4 cup grated Parmesan cheese
2 tablespoons pine nuts, toasted
Sea salt
Freshly ground white pepper (or black)
1 egg, beaten
To make dough
Sift flour and salt into a large bowl. Using a pastry blender or knife, cut butter into flour until the mixture resembles fine breadcrumbs. Add 1 tablespoon of ice water at a time, gently tossing between additions, until the dough just holds together. Shape dough into a ball and wrap tightly in plastic wrap. Refrigerate at least 30 minutes before rolling out.
Before rolling out the dough, let it soften slightly so that it is malleable but still cold. On a lightly floured surface, roll it out to 1/8-inch thick. Cut out two circles using a plate or bowl as a guide.
To make pasties
Preheat oven to 375°F.
In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts.
Spoon mixture over half of each dough round, leaving a 1-inch border around the edge. Sprinkle well with salt and pepper.
Moisten the edges of the dough with beaten egg. With cool hands, fold the pastry over and crimp the edges. (Use any crimping technique you like, just make sure it is well sealed. For the traditional Cornish method, see this YouTube video.) Cut a small slit in the top of each pasty. Brush all over with beaten egg.
Bake until golden and cooked through, about 40 minutes. Serve hot or warm.
Related: Recipe: Pasta with Butternut Squash, Sage, and Pine Nuts
(Images: Emily Ho)
Kart Serving Tray b...

Comments (19)
I did not know what pastie was until I read the article --Pasties, Pasties Everywhere By Stephen J. Dubner -- on NYT.
Then my husband gave it a try. Ohhh my god! It was soooo good! Since then wea are hooked. It maybe our dinner tonight...
Looks delicious, but isn't that an insane amount of butter for two servings?
Well, it's pie.
ooooo this looks yummy
Mhirsch-this dish was designed for manual workers who needed every bit of that butter! There's nothing wrong with the rest of us having it as an occasional treat, either.
I'm now compelled to turn this into a pie.
Onepot - me too! I think I'll try this tonight. I hate making pie dough but happen to have some frozen, moulded pie crusts in the freezer and some butternut squash in the fridge.
I made this for dinner last night. Veganized it, of course. Used a white onion instead of red, almonds instead of pine nuts. Preparing the crust and filling was a lot less work than I though it would be. Simply divine.
How I miss the pasty chains in the UK, particularly West Cornwall Pasty Co.
I make something very similar using Pillsbury pie crusts, frozen mixed vegetables and cream of celery soup. Basically, a vegetable pot pie baked into individual hand pies. YUM!
The Pasty shops over here (UK) sell pretty unconventional pasties (as well as the traditional ones) - steak and stilton, salmon, chicken tikka, pear and chocolate.... Your version looks great - and very autumnal! I'll be making these for bonfire night!
just made this last night using filo dough, and added spinach.. it was terrific
http://www.flickr.com/photos/loganz/4033316031/
I want to try the pasties some time, but this gave me an idea for ingredients I had. Made calzones and added mozzarella and kielbasa. The sage and squash was incredibly delightful.
I just wrote a blog about my slightly different version of this awesome recipe!
http://moorethanfine.blogspot.com/2009/12/very-tasty-dinner.html
We made something very like this over Thanksgiving to bring on hikes-- acorn squash, turnips, caramelized onions, stuffing spices including sage, thyme and greek oregano, shavings of sharp cheddar, and an egg (fried just enough to keep its wobbly shape) on top. It was such perfect hiking fuel that we had it in various permutations three times that week-- sometimes with added bacon, sometimes with potatoes instead of turnips, and once with the cheddar grated directly into the crust.
Wrapped in parchment and tucked into an insulated lunch bag, they were light enough to carry for miles into the mushroomy murk of the Olympic Peninsula, but filling enough that six pasties and a thermos of coffee kept the three of us going for nine hours of steady trekking.
I made this recipe for dinner tonight and it was fantastic! The crust is awesome and I have every intention of making mini chicken pocket pies and trying other fun stuffings.
If you can't get to the UK for pasties, the Upper Pennisula of Michigan (UP) is also known for them. The miners used to take them in the mines with them for lunch. There are still many pasty shops up there and they are quite tasty! The #1 pasty shop in the UP is in the little town that my family is from and every time I visit, I have to get my fix. They way they eat them up there is with ketchup. They also started making pumpkin pasties and these are great little desserts! I think Harry Potter might have had an influence on those though since they didn't start making them until about 5 years ago...
Found this recipe when searching for a particluar pastie recipe containing squash. Many years ago swede was the main ingredient but now it is the trendier squahs that is used.
They are called Cornish Cow Pasties - because beef cows were scarce in Cornwall and usually only the dairy cows. The bulk of grazing land in Cornwall is really only good enough for sheep grazing not beef.
Therefore a cow pastie has to be vegetarian because you wouldn't eat your cow only milk it.
So alot more traditional than you origionally thought.
:D
Great recipe! My husband loved it, which is saying something because he is no veggie eater. The crust really was excellent, too. Great texture and taste! Thank you!