Butternut Squash, Sage, And Parmesan Pasties

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1 1/3 cups all-purpose flour

Pinch of salt

2/3 cup chilled butter, cut into small pieces

6-8 tablespoons ice water


8 ounces butternut squash, peeled and cut into 1 cm cubes

1 medium red onion, diced

1 clove garlic, crushed

1 tablespoon finely chopped sage

1 tablespoon finely chopped parsley

1/4 cup grated Parmesan cheese

2 tablespoons pine nuts, toasted

Sea salt

Freshly ground white pepper (or black)

1 egg, beaten

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