These scrumptious pasties, stuffed with pumpkin, cheddar and crunchy seeds, are perfect for the lunchbox.
First make the filling by mixing all the ingredients together and seasoning well.
Next, roll out the pastry and cut into 4 circles each about 8inches or 20cm wide, using a plate as a template.
Place a spoonful of mixture into the centre of each circle and then using the beaten egg, brush the edges.
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.
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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