Our wonderful colleague, Summer, has shared her butternut squash and ricotta puff recipe which is a perfect savoury snack for your Afternoon Tea.
(Makes approximately 6-8 puffs)
1 medium butternut squash
1 tub of ricotta (or feta)
1 sheet of ready-rolled puff pastry
Sage
Salt and pepper
- Pop your oven on preheat at 190˚C whilst you dice your butternut squash, roast them until soft with some olive oil.
- Once the squash is cool and soft, combine in a bowl with the ricotta using a masher. Add the salt, pepper (to taste) and one to two teaspoons of finely chopped sage.
- Spread out your puff pastry, and cut into eight small squares, roughly 10-12cm squared. Depending on the size of your pastry, you may only get six or you could get more.
- Add your squash mix to the centre of each square of pastry, and fold diagonally, so you get a triangle shape.
- Crimp the sides down to avoid the mix going dry in the oven. Make a small breathing hole at on top of your puff.
- Use an egg or milk wash, and then put in the oven for 20-30 minutes or until golden brown.
Best served hot