Wizards Hat Pasties
Ready In: 50 mins
Yields: 8 pasties
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely sliced
- 250 g pumpkin, 1cm cube
- 2 teaspoons tomato puree
- 1⁄2 teaspoon grated nutmeg
- 75 ml vegetable stock
- 375 g ready rolled puff pastry
- 1 egg, beaten
- 50 g grated cheddar cheese
- 2 tablespoons toasted pumpkin seeds
Directions
- Heat oil and cook onion for 5 minutes until soft and golden. Stir in pumpkin and puree. season with nutmeg and salt/pepper if desired.
- Pour in the stock and bring to the boil then simmer for 8 - 10 minutes. The pumpkin should be tender and the liquid nearly evaporated. Set aside to cool.
- Preheat oven to 200°C.
- Roll pastry out slightly thinner than as supplied in the packet and cut out 8 10cm x 15cm diamond shapes. Brush each shape with the egg.
- Stir the grated cheese into the pumpkin mix and divide between the diamonds. fold over the diamonds to form triangles pressing the edges to seal.
- Brush with the remaining egg and sprinkle with the seeds.
- Bake for 20 - 25 minutes until golden and risen.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off