Tuesday, March 8, 2011
Butternut squash pockets
You can use puff pastry or pie crust for this recipe. I tried a pastry crust (made by cutting in cold butter and then binding it with ice water), but was too much effort and butter for what could have been accomplished with a 30-second pie crust.
So. Thaw the puff pastry or make the pie crust. Using a small plate or large bowl, cut out as many circles from the rolled-out dough as you can.
Then mix together:
1 butternut squash, roasted and chopped
1 leek, sliced
1 handful shredded parmesan cheese
2 tablespoons pine nuts
a small amount of chopped fresh parsley and sage (I used dried sage)
salt and pepper to taste
And in a separate cup, mix together:
1 tablespoon water
Brush the egg wash around the edges of the circles. Put a small amount of squash filling in the middle of each circle, and fold the edges together. Crimp with a fork. Cut a slit into the top of each pocket, and brush with more egg wash.
Bake at 400 for 30 minutes or so, until browned and done.
One big one, plus a little salad, is a great still-winter-but-ready-for-spring meal.