Butternut Squash Pasties

This recipe is multiplied from the original recipe by a factor of 3

3 3/4 Cups plus 1/4 Teaspoon plus 1 Drop	all purpose flour
1 3/4 Cups plus 3/4 Teaspoon plus 2 Drops	butter
1 5/8 Cups plus 1 1/2 Teaspoons	chilled water
24 ounces	butternut squash
3/4 Cup	red onion
3/4 Cup	parmesan
	egg
3/4 Teaspoon plus 7 Drops	rosemary, garlic, pepper

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Special Notes:

When converting a recipe, it is a good idea to measure flour by weight. A good rule of thumb is that one cup of all purpose flour is equal to approximately 5 ounces (141 grams)
A pint's a pound, the world around. So, one cup of water is 8 ounces, two cups of water is 16 ounces, and so on.

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Recipe URL

This recipe was originally published on HalfRecipe.com on 2011-12-17 14:19:27 This recipe was originally published at http://www.halfrecipe.com/recipe.php?id=2241