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Squash and pistachio mini patties
Makes 8 Cakes, Bread and Pastries
Ingredients
- plain flour, to dust
- ½ portion patty pastry (see recipe, below)
- 1 egg, beaten
For the filling
- 1tsp ground cinnamon
- 130g unsalted butter
- 300g butternut squash, peeled
- and cut into 1cm cubes
- 120g caster sugar
- 3 eggs
- 1tbsp orange blossom water
- 60g ground almonds
- 200g shelled pistachios, blitzed in a blender to the same texture as the almonds
- 2tbsp pistachios, chopped
To serve
- crème fraîche, swirled and sprinkled with orange zest,
Patty pastry MAKES 650g
- 2/3tsp saffron strands
- 380g plain flour, plus extra for dusting
- 135g salted butter or plant-based alternative, cut into cube
Method
Preheat the oven to 200C/ 180C F/Gas 6. For the filling, gently heat 1tbsp of the honey with the cinnamon and 10g of the butter. In a bowl, toss the squash in the mixture and spread on a baking tray. Sprinkle with a little salt and roast for around 15 minutes until browning at the edges, then set aside to cool. Increase the oven temperature to 220C/ 200C F/Gas 7.
Meanwhile, make the frangipane. Whisk the remaining butter and the sugar together in a large bowl until light and fluffy. Beat in 2 of the eggs, then gently fold in the orange blossom water, almonds and blitzed pistachios to create a smooth batter.
Dust a work surface with flour and roll out the patty pastry to 3mm thick. Cut out 8 circles approx. 12–15cm wide (you can use a side plate to cut around).
Stir the cooled squash into the frangipane, then spoon the mixture on to the bottom half of each pastry circle, leaving a 2cm border clear around the edge. Brush the edge with some of the beaten egg, then
fold the top half over and press the edges together with a fork, making sure that each patty is completely sealed.
Line a baking tray with baking paper. Put the patties on the prepared tray and brush the tops with more beaten egg. Allow them to rest for 5 minutes, then bake for 20 minutes until golden brown.
Mix together the chopped pistachios and the remaining 2tbsp honey. Brush the cooked patties with the honey mixture and serve hot or cold with the orange crème fraîche.
Patty pastry
Add the saffron to 130ml icecold water. Put the flour and the salt in a bowl and rub in the butter with your fingers until there are no lumps. Make a well in the centre of the flour mix and add the cold saffron water.
Use your hands or a table knife to start mixing the dough, and, as it starts to come together, tip it out on to a floured work surface and knead it for a further 2 minutes.
Transfer to a bowl and cover with a damp tea towel or wrap in reusable wrap and rest in the fridge for 30 minutes before using. It will keep in the fridge in an airtight container or wrap for a few hours and freezes well.
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