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Pumpkin Pasties


  • For the filling


  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Pumpkin Pasties.


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