Monday, 13 December 2010
Roasted Butternut Squash, Lentil & Spice Pasties with Yoghurt Dressing
The natural laws of photographing food state that hot dinners and good photographs cannot coexist. I think it's pretty obvious which one I went for in this instance...It was a damn fine pasty though. The recipe is from the October issue of Cook Vegetarian Magazine.
For the pastry (I confess I am a pastry cheat and buy mine most of the time.)
300g plain flour
1 tsp turmeric
1 tsp salt
60ml olive oil
125 ml iced water
For the filling
880g butternut squash, peeled and cut into 2cm cubes
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp grated fresh ginger
1 tsp ground cinnamon
400g tin lentils, rinsed and drained
soya milk to brush
For the yoghurt dressing
250g plain soya yoghurt
1 1/2tbsp extra virgin olive oil
2 tbsp lemon juice
To make the pastry, put the dry ingredients into a large bowl. Add the oil and the iced water and mix with a fork until the dough comes together, Transfer to a lightly floured surfacem knead until smooth and elastic. Divid into 12 balls, cover with a damp cloth and leave to rest for one hour.
To make the filling, preheat the oven to 200oC. Put the squash on a large baking tray, drizzle with 1tbsp of the oil and season with sea salt and black pepper. Roast in the oven for 30minutes or until golden. Heat the remaining oil in a large frying pan over a medium-high heat. Add the onion and cook, stirring occasionally for five minutes until softened. Add the garlic, ginger and cinnamon and cook for about two minutes. Transfer to a large mixing bowl and add the lentils and squash. Roughly mash with a fork and season to taste. Leave to cool.
Roll out each ball of pastry dough into a 10cm circle on a lightly floured surface. Spread 2-3 tbsp of the filling over one half of each circle. Brush around the edges with water and fold the pastry over to enclose the filling and make a semicircle. Press the edges together with a fork. Put the pasties on a baking tray, brush with soya milk and bake for 25 minutes or until golden. Sprinkle some sesame seeds onto the pasties after brushing with soya milk if you like,
Mix togther all the yoghurt dressing ingredients and season to taste with sea salt and black pepper. When the pasties are ready, serve with yoghurt dressing sprinkled with paprika and drizzled with extra olive oil.