Butternut Squash, Goat Cheese, and Sage Pastry

Butternut Squash, Goat Cheese, and Sage Pastry

Such a great appetizer and crowd pleaser!

 

Ingredients:

• 1 small to medium butternut squash
• 4 oz of your favorite goat cheese
• 8 to 10 sprigs of fresh sage
• 3 garlic cloves
• 2 tablespoons of avocado oil (or coconut oil)
• 1 teaspoon garlic powder
• salt to taste
• 1 egg

Pastry recipe

• 2 1/2 cups all-purpose flour
• 1/2 s teaspoon sea salt
• 16 tablespoons unsalted butter (cold)
• 1/2 cup sour cream or plain yogurt (I like using yogurt)
• 1 tablespoon white wine vinegar
• 1/3 cup ice water

 

Prepare the pastry:

1. In a stand mixer, blend together the flour and salt. Gradually add the butter on low speed. Once the butter begins to break down, the mixture should resemble coarse meal.
2. In a separate small bowl, whisk together sour cream, white wine vinegar, and water. Add this wet mixture to the dry ingredients and mix on medium until a cohesive dough ball forms.
3. Divide the dough in half, wrap each portion with plastic wrap, and refrigerate for at least 2 hours.

Prepare the filling:

1. Preheat the oven to 400°F.
2. Peel the entire butternut squash using a potato peeler. Carefully cut the squash in half from top to bottom and remove the seeds with a large spoon.
3. Cut the squash into small 1/2-inch cubes. Place them on a baking sheet with parchment paper, drizzle with 1 tablespoon of avocado oil, sprinkle 1 teaspoon of garlic powder, and season with salt to taste. Bake for 35 minutes, flipping halfway through for even cooking.
4. Dice the sage and mince the garlic. In a small pan over medium heat, add a teaspoon of avocado oil. Cook the sage and garlic until the garlic turns a light golden brown. Set aside.
5. In a blender or food processor, combine the baked butternut squash, goat cheese, and sage-garlic mixture. Blend until smooth. Season with salt according to your preference.
6. Lightly flour your surface and roll out the pastry to about 2 cm thickness. Cut out pairs of squares, rectangles, or circles, making approximately 8 large pairs or 16 small pairs.
7. Place the pastry on a baking sheet with parchment paper and add the filling. Top with a second piece of pastry, sealing the edges with a fork. Repeat for all pastries.
8. Scramble an egg in a dish and brush it on top of each sealed pastry. Slice 4 slits in the top of the pastry and sprinkle any extra sage and garlic seasoning.
9. Bake for 25-30 minutes.
10. Enjoy your delicious pastries!