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Pumpkin Pasties


  • 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


  • 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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