Butternut Squash, Chestnut and Herb-Filled Puff Pastry Hors d'oeuvres

These fancy hors d'oeuvres in puff pastry take a bit of time to make, but they will be the hit of the party.

Prep Time: 60 Min
Cook Time: 30 Min
Ready In: 1 Hr 30 Min

Servings: About 24 pieces

Ingredients:
Filling:

• 1 butternut squash, about 3 pounds (you can also use kabocha)
• 2 tablespoons extra-virgin olive oil
• 1 (5-8–ounce) jar or package peeled chestnuts
• Salt
• Freshly ground pepper

Sauce:

• 1/8 cup coarsely chopped fresh cilantro
• 1/8 cup coarsely chopped fresh parsley leaves
• 1 large garlic clove, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne or to taste
• Salt to taste
• 1-2 tablespoons fresh-squeezed lemon juice
• 2 tablespoons extra-virgin olive oil

Puff Pastry Cases:

• 1 package frozen puff pastry (DuFour, an all-butter puff, is recommended)
• 1 egg, beaten with a tablespoon water

Directions:
For the Filling

1. Preheat oven to 350°F.
2. Top and tail the squash, halve it crosswise, put each piece flat-side down on the cutting board, and peel with a knife. Remove the seeds, then cut it into 1/2-inch cubes.
3. Place in a large bowl, toss with the 2 tablespoons olive oil and season lightly with salt and pepper.
4. Spread on a parchment-paper covered sheet pan. Roast 20 minutes, until the squash is tender and starting to brown. Add the chestnuts and roast an additional 2 minutes, just to warm them.

For the Sauce

1. While the squash roasts, make the sauce by combining the ingredients in the food processor (start with the smaller amount of lemon juice, and half a teaspoon of salt; you can always add).
2. Pulse to puree to a sauce consistency.

For the Pastries and Assembly

1. Toss the squash with the sauce and allow to cool. If you're making these hors d'oeuvres ahead, you can finish the pastry, fill the cases and freeze. Just remove from the freezer and reheat to serve.
2. For the puff pastry cases, raise the oven temperature to 375°F.
3. The pastry sheet should be well-chilled so thaw it in the refrigerator, not at room temperature. Unfold the sheet, use a rolling pin to even it out and thin it slightly. Use two square cutters (try a 3-inch and a 2 ¼-inch) to first cut the larger squares, then the smaller square inside each one. Once you get them all cut, refrigerate for 10 minutes.
4. Once chilled again, brush the edge of the inner square with the beaten egg, and carefully fold the large square over it, so that the corner of the large square meets the edge of the small, doing this twice so that you have a high-sided case. Where the two sides cross, the corners will be a bit thicker.
5. Brush the whole case with a little egg wash, refrigerate again for 10 minutes, then bake until lightly brown and puffed up.
6. As you take them from the oven, squish the centers down to form the cup for the filling.
7. Let cool, then heap in the squash mixture. Reheat before serving.

Recipe courtesy of Paulding & Co., founded by mother-daughter duo Terry and Tracy Paulding. Paulding & Co. is a commercial kitchen and instructional/event space in the San Francisco Bay area. To learn more including a schedule of upcoming classes visit www.pauldingandco.com.