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Pumpkin Pasties


Serves 4

Ingredients

  • 225g ready-made short crust pastry
  • Beaten egg

For the filling

  • 1 onion, peeled and finely chopped
  • 1 small clove garlic, crushed
  • 50g strong cheddar cheese
  • 1 dsp chopped fresh sage
  • 1 tbsp sunflower seeds, lightly toasted
  • 1 tbsp pumpkin seeds
  • 225g pumpkin, cut into 1cm cubes – steamed for a few minutes until tender, then cooled
  • 4 tsp crème fraiche
  • salt and pepper

Method

  1. First make the filling by mixing all the ingredients together and seasoning well.
  2. Next, roll out the pastry and cut into 4 circles each about 8inches or 20cm wide, using a plate as a template.
  3. Place a spoonful of mixture into the centre of each circle and then using the beaten egg, brush the edges.
  4. Fold the pastry over and seal well. Crimp with a fork or with your fingers. Dip the fork or your fingers in flour first to prevent them sticking to the pastry.
  5. Brush with the beaten egg and cook on baking sheets at 180 degrees celcius for 30 minutes or until the pastry is cooked and a golden brown. Serve the pasty warm with salad.
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