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Fate Butternut and Sage Pastry Parcels

These are delicious pastry parcels filled with a rich buttery squash and sage filling. Use a large Yorkshire pudding tin to make 4 individual pastry parcels. They freeze well, just defrost and reheat in a warm oven.


For the filling 500g butternut squash, peeled, deseeded and cubed 100g red onion, finely chopped 150g mushrooms, finely chopped 2 tbsp oil 1 tsp butter 2 tbsp dried sage salt and pepper to season 1 ½ tbsp tomato puree

For the pastry 200g Fate Low Protein All Purpose Mix 100g block margarine pinch salt 50ml water

First, prepare the filling Place a large frying pan onto a high heat and when it is hot add 1 tbsp of the oil. Add the onion and mushrooms. Cook on a high heat, stirring occasionally for 4-5 mins until the vegetables are browned but not too soft. Place into a bowl.

Add the last tbsp of oil into the frying pan, and when it is hot add the butternut squash. Cook for 10-15 mins until cooked, but not too soft.

Add to the bowl with the onions and mushrooms. Whilst the vegetables are still warm, stir in the butter.

Using a potato masher or a fork, lightly mash the butternut squash to bring the filling mixture together (do not make it too smooth). Add the sage, tomato puree and salt and pepper. Leave to cool.

Then, make the pastry

Preheat the oven Gas 6, 200°C, 400°F

Place the Fate Low Protein All Purpose Mix into a mixing bowl and stir in the salt. Rub in the margarine until the mixture resembles fine breadcrumbs, then continue until it resembles coarse breadcrumbs.

Add the water and mix quickly with a metal spoon until smooth. Do not worry if you think it is very soft, just leave it to rest for a few minutes.

Lightly dust the work surface with a little extra Fate All Purpose Mix, and knead the pastry for a couple of minutes until it is smooth.

To put the pastry parcels together

Divide the pastry into 4.

Dust the work surface lightly with Fate All Purpose Mix. Take a piece of pastry and roll it into a square about 13cm x 13cm. Use a knife to trim and neaten the edges.

Place the pasty into the Yorkshire pudding tin. Take ¼ of the vegetable mixture and place it into the pastry case. Take the corners of the pastry and gently fold over the top of the vegetables towards the centre. The corners shouldn’t meet and you should still be able to see the filling. Press down lightly so the pastry stays in place.

Repeat until you have made 4 pastry parcels. Bake in the preheated oven for 15-20 minutes.

Serve as part of a roast dinner.


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