Buttery puff pastry filled with roasted squash, fresh thyme and Gruyere cheese. Butternut squash pasties make the perfect appetizer for your fall table!
I first created this delectable fall appetizer for a Harry Potter themed dinner! Pumpkin pasties are a favourite sweet treat in the Wizarding world, but I was looking to create something savory as an appetizer. Roasted butternut squash stands in for the pumpkin and is flavoured with fresh thyme. Gruyère cheese adds the perfect creamy element and a sprinkle of Maldon sea salt adds a salty crunch to these delightful puffs. These savory pasties are an autumn favourite in my household and always appear on my Autumn Equinox Dinner Menu!
Ingredient Notes
Butternut Squash: I prefer to use butternut squash in this recipe simply because I like the flavour. But you can certainly substitute other winter squash such as kabocha or fresh pumpkin instead. I dice the squash fairly small before roasting it for the filling.
Thyme: I love the flavour of fresh thyme, but you could easily substitute it with dried. This recipe calls for 1 tablespoon of fresh thyme so, if you are using dried then reduce the amount to 1 teaspoon.
Gruyère Cheese: A favourite of mine, the slightly nutty flavour of Gruèyre complements the sweetness of the squash perfectly. Named for the town in Switzerland where it was first made, Gruyère cheese is most famous as one of the classic cheeses in Swiss fondue. This cow’s milk cheese should be easily sourced at most grocery stores. Feel free to substitute your own favourite cheese instead.
Puff pastry: I like to use pre-made, frozen puff pastry in this recipe. If possible, buy frozen puff pastry that is already rolled into sheets. There are a couple of brands that sell blocks of puff pastry dough, but I find that they don’t roll out as evenly, especially around the edges. The preformed puff pastry sheets are all ready to go and easy to use.
When using puff pastry, it is important to keep the pastry cold. Those hundreds of flaky layers are created by repeatedly folding the dough to create ultra-thin layers of fat in the dough. If the dough becomes too warm, then the fat layers could soften and squish together and, well, your puff pastry won’t puff! So be sure to thaw the pastry in the fridge rather than on the counter and let the filling cool down before using. Try not to overwork the pastry or take too long when forming the pasties.
Maldon Sea Salt: A sprinkle of this coarse sea salt on top of the pastries adds a nice salty, crunch to balance the sweetness of the squash. Maldon salt has been made in the town of Maldon, England since 1882. It’s unique pyramid shape and large flake size make it an ideal finishing salt. However, you could use another coarse salt or even a sprinkle of kosher salt instead.
How to Make Savoury Butternut Squash Pasties
Prepare the Butternut Squash Filling
Begin by preparing the filling. It is important to let the filling cool down before filling the puff pastry. Finely dice the butternut squash and then toss with olive oil and a sprinkle of kosher salt and pepper. Spread the diced squash out on a parchment lined baking sheet.
Roast the squash in a 400 deg F / 204 deg C oven for 35 to 40 minutes. Half-way through the baking I like to take out the pan and gently flip the squash over to encourage more even browning.
While the squash is roasting, prepare the aromatics. In a skillet, heat olive oil and butter over medium heat. Add the finely diced onion and saute over medium heat until the onion is soft and translucent. When the onion is tender add the minced garlic, fresh thyme, kosher salt and pepper and saute for another minute.
Transfer the onion mixture to a mixing bowl. When the squash is tender, remove from the oven. I like to let it cool on the baking sheet before adding it to the onions to prevent the squash from breaking up in the bowl. When the squash is room temperature, add to the onions along with the grated Gruyere cheese and toss together.
Assemble the Puff Pastry Pastie
To assemble the pasties, take out 1 sheet of puff pastry and unroll onto a lightly floured counter. Lightly dust the puff pastry with flour and gently roll it into a square slightly bigger than the preformed sheet. The square should be about 16 inches wide. Cut the square into 16 squares, about 4 inches by 4 inches.
Spoon about 2 tablespoons of the filling onto each square. Lightly whisk an egg with a splash of water. Brush down two sides of each square with some of the egg wash and then fold the square over to make a triangle. Press down to seal the edges, crimping with a fork to create a decorative seal. Transfer the pasties to parchment lined baking sheets, spacing them a little bit apart to allow for them to expand while baking.
When all 16 pasties have been formed, lightly brush the tops with the egg wash. Sprinkle with chopped, fresh thyme and the Maldon sea salt. Bake at 400 deg F / 204 deg C for 25 to 30 minutes until the pasties are puffed and golden brown. While the first batch is baking, repeat with the second sheet of puff pastry and the remaining filling.
When baked, remove the baking sheet from the oven and slide the parchment onto the counter. Let the pasties cool briefly before serving and enjoy!
Serving & Pairing Suggestions
These pasties are best served warm and are the perfect snack for pre-dinner cocktails!
More Puff Pastry Appetizers
If you love the buttery goodness of a puff pastry appetizer, try out my Swiss Chard and Gruyère Puff Pastry Pinwheels!
