I know, I know, I just spoke out about my unstable Pre-Diabetes, but I still can’t help but share this super-savory and delicious meal from a couple of weeks back. Nicely browned in the oven, this hearty and savory dish is simple to make and simultaneously delicious!
We’ll start with your puff pastry. Pre-heat your oven according to the package directions. Temperatures may vary by elevation and how fickle your oven is — we set ours to 395 because it tends to run a little hot. Remove one sheet of puff pastry and bring to room temperature according to package instructions.
While my pastry is setting, I move on to sautéing cubed butternut squash and torn sage leaves over medium heat until it begins to soften. You’ll know it’s time to reduce the heat when the squash becomes squishy.
Tip: if you are in a rush, or if you simply don’t enjoy the prep side of cooking, you can use pre-cubed squash. No one will fault you for that!
As the squash softens, I smash it down with a wooden spoon to break it down even further. Reduce heat to low and allow it to cook further for a couple of minutes. You want the squash to be smooshy, but not not puree-like.
Once your puff pastry has reached room temperature, it should be soft and pliable, but not in danger of falling apart. Cut strips as shown in the adjacent image just to the edge of the middle section. They should be able to fold inward like a book. Tip: cut off the top and bottom strips on both sides. This helps create an even braid somehow. When I remember where I learned this little nugget of wisdom, I’ll credit the source for sure.
Next, weave the strips inward overlapping one upon the other as if you were braiding hair. It’s a simple process, but it does take a little practice.
Once you’ve created your braid, brush on a little egg wash to aid in browning and sealing. To create an egg wash, crack an egg in a small bowl and whisk. Use a cooking brush (resembles a paint brush) to “paint” your pastry with the egg. Not too much, but just enough to lightly cover the pastry.
Bake according to package instructions. Our oven runs a little high, so I set my temp about 5 to 10 degrees lower and adjust my cooking time as needed. I prefer my savory puff pastry dishes to be slightly more brown — almost pretzel-like in appearance.
I served mine with mint-herbed green peas and grilled apple bourbon chicken sausage.
Puff pastry braids are also an excellent way to “package” your desserts. The cooking/baking process is virtually the same, except for the golden hue versus the brown crust of my savory pastry. I stuffed this pastry with a mixture of blueberry and apple cooked down to a syrupy, yet still chunky, consistency. I repurposed the juicy remains into a sweet sauce to drizzle over the top.
Experiment with it! Puff pastry is a blank canvas to decorate as you see fit. Be creative and try different mixtures, techniques, and styles. Have you tried the puff pastry shells yet? Check back for more puffy delights.
