Fustini's Oils and Vinegars
Butternut Squash Pasties

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Butternut Squash Pasties


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Butternut Squash Pasties

Submitted by Chef Laura Cavender


  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 cup lard, (traditional), 8 tablespoons unsalted butter, or 1/2 cup vegetable shortening
  • 1 large egg, beaten
  • 3 to 5 tablespoons water
  • 2 teaspoons Fustini's Thyme vinegar
  • 8 ounces butternut squash, peeled and cut into ⅓-½ inch cubes
  • 1 medium red onion, diced
  • 1 clove garlic, crushed
  • 1 tablespoon finely chopped sage
  • 1 tablespoon finely chopped parsley
  • 2-4 oz blue cheese, crumbled
  • 2 tablespoons pine nuts, toasted
  • Fustini’s Balsamic Onion Jam
  • Drizzle of Fustini’s Sage Wild Mushroom olive oil
  • sea salt
  • freshly ground white pepper (or black)
  • 1 egg, beaten


Step 1.  Dough

For the pastry: In a large bowl, whisk together the flour and salt. Cut the fat into small pieces and distribute evenly over the flour. Cut the fat into the flour until the mixture resembles coarse crumbs. In a small bowl, beat the egg with the water and vinegar. Drizzle this over the flour mixture while tossing everything together with a fork.

Gather the dough together (a dough scraper is ideal for this), folding it over on itself until it becomes cohesive. Sprinkle any dry or crumbly bits with water, a tablespoon at a time, until the dough comes together. Divide into six pieces, shape them into discs, wrap and chill while you prepare the filling

Step 2. 

In a large bowl, combine butternut squash, onion, garlic, sage, parsley, blue cheese, and pine nuts.

Preheat the oven to 400°F. Line a large baking sheet with parchment.  Remove the wrapped pastry from the refrigerator and roll each piece into an 8" circle.  Spread 1 tablespoon Balsamic Onion Jam onto each pastry round. Spoon mixture over half of each dough round, leaving a 1-inch border around the edge. Drizzle with the Sage Wild Mushroom Olive Oil. Sprinkle well with salt and pepper.  Moisten the edges of the dough with a beaten egg. With cool hands, fold the pastry over and crimp the edges. 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.

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