Mini Spiced Pumpkin & Pine Nut Pasties

[CreamPuff63]

Number of People: Makes approx 18
Ingredients:
300g butternut pumpkin (slightly more than less), peeled & roughly diced
2 teaspoons chopped coriander
½ medium onion
1 clove garlic
10g olive oil
½ tsp cumin
¼ tsp allspice
25g soft feta, crumbled
3 sheets Puff Pastry, thawed
1 egg, beaten with 1 tsp water
2 tbsp pine nuts, chopped


Preparation:
Preheat oven to 200^oC conventional/180^oC fan-forced.

Put pumpkin into TM bowl for 5 seconds, Speed 5. Remove and set aside.
Chop coriander 5 seconds, Speed 8. Remove and set aside.
Add onion and garlic to TM bowl 5 seconds, Speed 5. Add oil and cook 70^o, Speed Soft, 5 minutes.
Add pumpkin and spices, cook 2 minutes 100^o, Speed Soft. Then add ½ cup of water and simmer for 5 minutes, 100^o, Speed Soft.
Mash for 10 seconds, Speed 8. Add coriander and feta, and season with salt and pepper. Just stir through with spatula by hand, or Reverse until combined.
Cut 6 x 8-10cm circles from each pastry sheet. Place a blob of mix (approx 1 heaped teaspoon) into the centre of each circle, brush edges with egg mixture, fold and seal.
Brush pastries with more egg and sprinkle over pine nuts, pressing on to stick.
Bake for 15 minutes or until golden.

Hints/tips from members

NICKY74 - made one big square pie, (the size of one whole sheet of puff pastry) put pastry on top and bottom, baked for around 35 mins. Followed filling to recipe but just put a splash of water in, was still fairly runny, but was easy to put into big pie where the pastry came up the sides. Wasn't too runny when it was served though, toddlers loved it too. I probably wouldn't even bother to mash next time as was all combined enough before I did this, then would have had slightly more texture to pie. A big success though.

JuliaC83 - Made these minus coriander and pine nuts as I didn't have any! I managed to make 27 as I gathered remaining pastry from 3 sheets, kneaded and rolled out - another 9 circles. Perfect to use up all the mixture!
I also found it useful to stretch each circle out to make it easier to fold pastry over the mixture. Will definitely make again.

JD - The only problem I had with them was that my filling seemed too thin. Maybe I'll use a firmer pumpkin next time like Queensland Blue rather than butternut.  I had quite a bit of filling left which I froze and I am going to use it as a pasta sauce.

Lovemythermo - had the same problem. What filling did stay in was lovely!  Less water maybe?

[achookwoman]

These look wonderful,  CP63.  I will be making them.

[cookie1]

These are lovely. I tasted them this morning. Thanks CP63. I'll be making them too.

[Very Happy Jan]

Yes they are really nice. I'm not a great pumpkin fan but do enjoy it in this type of thing. Great recipe CP63 and thank you for sharing them this morning

[Thermo Jo (aka Jodi)]

These are totally scrummy!!!!

I'm definitely going to have a go at these ones. Yummmm!!!!

I just hope they turn out as good as your CP63.

[CreamPuff63]

thanks girls, glad you enjoyed them  (even nicer when they are hot of course)

[judydawn]

Sounds like they have the tick of approval from the girls CP63 -  if only we could have all had a taste.  Oh well, guess we have to make our own    I know these will go down well so another print out coming up.

[virgo9]

Yes, they were really good - even DS 13mth old enjoyed them - he went back for seconds I'm printing it out too JudyDawn

[Legend]

YUM YUM YUMO! I added in some sun-dried salted potatoes (put potatoes in salty water for an hour then leave out in the sun) when I made my second batch in a night (which worked like a treat). Great work CreamPuff!

[Thermo Jo (aka Jodi)]

"Sun-dried salted potatoes"? I've never heard of doing that. Where did you get that idea from Legend?  Sounds very interesting.

[trudy]

These sound and look great!!

[CreamPuff63]

wahoo! yeah, you are very inventive - go for it!

[Cornish Cream]

Creampuff just a question about the pastry.Is it already rolled stuff or do you roll it out yourself, and what weight packet is it?

[CreamPuff63]

CC we buy these from the supermarket in square sheets prepared. I think off memory I used about 4 sheets, although the recipe says 3. The sheets are probably 12 inches by 12 inches (sorry couldn't think of the metric conversion). Try the Ruff Puff pastry in the F&E because it would probably be far superior to the bought stuff, and you just need to cut some circles to make the pasties - so use whatever you would normally use to make sausage rolls etc.

[JulieO]

All the flavours I like, thankyou, I will be making these.