Pumpkin, Pinenut & Ricotta Pastries

Recipe Image

Peter Gordon’s recipe for butternut, pecan, ricotta and sage pasties inspired me to make these.
makes approximately 24 finger food sized parcels.
Can be eaten warm or at room temperature.

Ingredients

  • 800 g puff pastry
  • 8oo g pumpkin, seeds and skin removed and chopped into 2 cm chunks
  • 1 red onion, chopped
  • sea salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 12 sage leaves, finely chopped
  • 100 g toasted pinenuts
  • 350 g ricotta
  • 3/4 cup freshly grated parmesan cheese
  • 1 egg, lightly whisked

Method

Roll pastry out until approximately 3mm thick. Cut into 10 cm circles for finger food size or 16 cm for lunch size. Refrigerate and leave to rest for 30 minutes.
Preheat oven to 180 C
Place pumpkin and red onion in a baking dish, season to taste with salt and pepper and drizzle with olive oil.
Bake until pumpkin is tender, sprinkle with sage for the last 10 minutes of cooking.
Once pumpkin has cooled place in a bowl and gently mix with pine nuts, ricotta and parmesan.
Increase oven heat to 200 C.
Spoon filling into the centre of each pastry disc, fold in half to form a pastie shape making sure filling is enclosed. Press around edges with a fork, place on an oven tray and brush with egg. Bake for 15 minutes or until pastry is puffed and golden.

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One thought on “Pumpkin, Pinenut & Ricotta Pastries

  1. This is a tasty spread made from leftover butternut squash which had been baked for Thanksgiving dinner. Use it as a dip for crudités or on toast for breakfast. We liked it in sandwiches with lettuce, sliced cucumbers and hard-boiled eggs. We also liked black beans mixed into it.

    * ½ C baked butternut squash
    * ½ C fresh ricotta cheese
    * 2 t finely minced ginger
    * ¼ C finely shredded fresh parmesan
    * Juice of ½ large lime
    * I used a hand held mixer on lowest speed. You can mix this by hand.

    We use local food and local suppliers and independent stores when possible. The ricotta cheese in this recipe is made at our local, family-owned and operated grocery store from organic milk produced within 50 miles. We eat it straight from the container, look for recipes with ricotta, and create excuses to use it.