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Sweet potato, squash & smoked cheese pasties

Sweet potato, squash & smoked cheese pasties

Forget the traditional Cornish pasty, this sweet potato, smoked cheese and squash version is twice delicious!

Makes: 6

What you need:

  • 450g/1lb Allinson Wholemeal Plain flour
  • pinch of salt
  • 125g/5oz chilled butter, cubed
  • 100g/4oz chilled white vegetable fat, cubed
  • 400g/14oz butternut squash, halved, seeds removed and chopped
  • 400g/14oz sweet potatoes, peeled and chopped
  • 2 tbsp olive oil
  • 150g/6oz Bavarian smoked cheese, cubed
  • 6 sprigs of fresh sage, torn

What you do:

  1. Preheat the oven to 200ºC/Fan 180ºC/ Gas mark 6. Sift the flour into a processor, add the salt, chilled butter and white vegetable fat. Pulse together until the mixture forms crumbs. Add 5-6 tbsp cold water and pulse until the mixture almost combines.
  2. Turn the dough onto a lightly floured surface and knead for a few seconds until it forms a smooth firm dough. Wrap in cling film and chill for 30 mins.
  3. Put the squash and the sweet potatoes into a large roasting tin. Drizzle over the olive oil and season with salt and freshly ground black pepper. Roast for 30 mins until the vegetables are tender.
  4. Divide the pastry into 6 and roll out each piece thinly on a lightly floured surface to a 20cm/8inch round.
  5. Spoon the vegetables, cheese and sage onto one half of each round.
  6. Brush the edges of the pastry with water, then fold the uncovered side over to make the pasties. Press the edges firmly together to seal and crimp them. Make a slit at the top of each pasty.
  7. Put onto a greased baking sheet and bake for 25 mins until the pastry is firm and golden.

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Baking Mad

Baking Mad

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