Butternut pecan ricotta and sage pasties
Ingredients
- 1kg/2lb 3oz butternut squash, peeled, seeds removed and cut into 1.5cm/½in cubes
- 1 red onion, thinly sliced
- 2 tbsp extra virgin olive oil
- 20 sage leaves, shredded
- Salt and freshly ground black pepper
- 800g/1lb 12oz ready-made puff pastry
- 120g/4oz pecans, toasted
- 500g/1lb ricotta
- 4 tbsp pumpkin seed oil
- 1 free-range egg
- Pinch salt
- 3 tbsp flour, plus extra for dusting
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