Name: Wizard's hat pasties
Cook time: 25 min
Total time: 50 min
Yield: 8
Cuisine: English
Ingredients: 1 tbsp olive oil; small onion finely chopped; 250g pumpkin flesh (buy a large wedge and peel, or use leftovers from lantern-making), cut into small cubes of about 1cm; 2 tsp tomato purée; pinch grated nutmeg; 75ml vegetable stock; 375g pack ready-rolled puff pastry; egg beaten; 50g cheddar grated; 2 tbsp roasted pumpkin seed (from a packet)

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Wizard's hat pasties

Wizard's hat pasties

Lesley Waters

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Serves 8

Easy

Prep: 25 mins

Cook: 25 mins

Ready in 50 minutes plus chilling

A star rating of 3.9 out of 5.7 ratingsRate

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The sweetness of the pumpkin and onion along with the buttery flaky pastry make these pasties good enough to eat on their own anytime

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
small onion

finely chopped
250g pumpkin

flesh (buy a large wedge and peel, or use leftovers from lantern-making), cut into small cubes of about 1cm
2 tsp tomato purée
pinch grated nutmeg
75ml vegetable stock
375g pack ready-rolled puff pastry
egg

beaten
50g cheddar

grated
2 tbsp roasted pumpkin seed

(from a packet)

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Nutrition: per pasty

kcal250
fat17g
saturates7g
carbs19g
sugars23g
fibre11g
protein6g
salt0.55g

low

Method

step 1

Heat the olive oil in a large saucepan, then add the onion and cook for 5 mins until softened and lightly golden. Stir in the pumpkin and tomato purée. Season with nutmeg and salt and pepper to taste. Pour in the stock and bring to the boil before turning down to a simmer for 8-10 mins. The pumpkin should be just tender and almost all of the liquid evaporated. Spoon into a bowl and set to one side to cool.
step 2

Heat oven to 200C/fan 180C/gas 6. Unroll the pastry and roll it out slightly thinner with a rolling pin. Cut out 8 diamond shapes approximately 10cm wide x 15cm long.
step 3

Brush each pastry diamond with beaten egg. Stir the grated cheese into the cooled pumpkin mixture, then divide between the diamonds, placing the mix on the top half of each piece of pastry. Fold the bottom of the diamond over the filling, pressing the edges together firmly to make a well-sealed triangle. Brush all over with egg glaze and scatter over a few pumpkin seeds, in star or moon shapes if you like. Chill for 30 mins, or overnight, covered with cling film, if you are making ahead. Bake for 20-25 mins until golden and puffed.

Recipe from Good Food magazine, October 2006

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A star rating of 3.9 out of 5.7 ratings

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