Butternut Squash Pasties
with Rosemary-Popcorn Crust & Apricot Butter
Serves 6-8
Filling
- 1-2 potatoes, peeled and cubed
- 2 carrots, peeled and chopped
- 1 small onion, chopped
- 1 small rutabaga, peeled and cubed
- ½ of a butternut squash, peeled and cubed
Crust
- 1 cup of popcorn, crushed
- 2 cups flour
- 1 tsp salt
- 2 Tbsp fresh rosemary, chopped
- ½ cup cold Earth Balance
- cold water
Apricot
Butter
- ½ cup apricot preserves
- 1 Tbsp apple cider vinegar
- ¼ tsp cloves
- ¼ tsp nutmeg
- ¼ tsp cinnamon
Preheat oven to 450 degrees Fahrenheit. Combine filling ingredients in a large bowl,
set aside. In another bowl, mix together
crushed popcorn, flour, salt, and rosemary.
Add Earth Balance to the dry mixture, in small chunks. Using a pastry cutter or a fork, cut the Earth
Balance into the flour mixture until it reaches a pebbly consistency. Add a little cold water and mix, just enough
until it comes together into a dough that is not too sticky. Divide the dough into 6-8 small balls. Roll a ball of dough out into a circle on a
floured surface. Then, add a handful of
the filling mixture to one side of the circle.
Fold the other half of the circle over to cover the filling, roll up
the edges and press with a fork to seal.
Poke a few holes in the top of the pasty so that steam will be able to
escape while it bakes, and place on a lightly greased baking sheet. Repeat with the remaining balls of dough. Once all pasties are made and on the baking
sheet, bake for 20 minutes. Then turn
the heat down to 350 degrees and bake for an additional 20 minutes.
While the pasties are baking, heat apricot preserves in a
small pot. Add the apple cider vinegar,
cloves, nutmeg, and cinnamon. Heat, stirring, until
the mixture bubbles, adding a little water to thin it out if the mixture is too
thick.
Let the pasties cool for a few minutes before serving. Spread the apricot butter on the top of a pasty
and enjoy!
