Recipe: Butternut Squash, Sage, and Parmesan Pasties

I made this recipe awhile back, and found the printed page on top of the fridge (actually, Joe found it.  I can't reach up there without some serious step-stoolage).  I wanted to share it with you all - but, fair warning: it's not a New Years Resolution friendly dish.  This is definitely a treat.

Butternut Squash, Sage, and Parmesan Pasties

Dough:
1 1/3 c. all purpose flour
Pinch of salt
2/3 c. chilled butter, cut into small pieces
6-8 T ice water

Filling:
8 oz. butternut squash, peeled and cut into 1 cm pieces
1 medium onion, diced (red is good)
1 clove garlic, crushed
1 T finely chopped sage
1 T finely chopped parsley
1/4 c. grated parmesan cheese
2 T pine nuts, toasted

Sea salt
Freshly ground pepper
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 T of water at a time, gently tossing between additions, until the dough just holds together. Shape the dough into a ball, wrap with plastic wrap, and refrigerate for at least 30 minutes.

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 in. 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 and pine nuts. Spoon the mixture over half of each dough round, leaving a 1 inch border around the edge. Sprinkle with salt and pepper.

Moisten the edges with beaten egg. With cool hands, fold the pastry over and crimp the edges. I just used my fingers to crimp it together, but you could get fancy here and use some sort of tool. I don't have any of those. 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.

This recipe is adapted from one I found on thekitchn.com