Wizard's hat pasties

Recipe uploaded by

Lesley Waters

2 ratings

Recipe by Lesley Waters

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1. Heat the olive oil in a large saucepan, then add the onion and cook for 5 mins until softened and lightly golden. Stir in the pumpkin and tomato purée. Season with nutmeg and salt and pepper to taste. Pour in the stock and bring to the boil before turning down to a simmer for 8-10 mins. The pumpkin should be just tender and almost all of the liquid evaporated. Spoon into a bowl and set to one side to cool.
2. Heat oven to 200C/fan 180C/gas 6. Unroll the pastry and roll it out slightly thinner with a rolling pin. Cut out 8 diamond shapes approximately 10cm wide x 15cm long.
3. Brush each pastry diamond with beaten egg. Stir the grated cheese into the cooled pumpkin mixture, then divide between the diamonds, placing the mix on the top half of each piece of pastry. Fold the bottom of the diamond over the filling, pressing the edges together firmly to make a well-sealed triangle. Brush all over with egg glaze and scatter over a few pumpkin seeds, in star or moon shapes if you like. Chill for 30 mins, or overnight, covered with cling film, if you are making ahead. Bake for 20-25 mins until golden and puffed.

Per pasty

250 kcalories, protein 6g, carbohydrate 19g, fat 17 g, saturated fat 7g, fibre 11g, salt 0.55 g

Latest comments and suggestions

• Sarah

  12 November 2007

  Sarah rated and commented on this recipe

  

  I made this recipe with lantern leftovers and found it a good way of using up the flesh. However, there are some changes that are needed to the recipe Firstly, be careful about what vegetable stock you use - i used a bog standard stock cube and found that it made the pasties far too salty and certainly too high in salt for children to eat. Also the quantity of stock quoted in the recipe is way too much - 750ml takes alot longer than 8-10 mins to evaporate and i found i was waiting for quite sometime before the consistency was something i could work with. I would make them again though, this time being careful with the stock as they are a great way of using pumpkin leftovers and salt aside you can taste they have potential!

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• n16annie

  15 August 2008

  n16annie rated and commented on this recipe

  

  I steamed large peeled diced squash for a few minutes just to get it al dente - was using an acorn squash which is tasty in its own right. Just made up a couple of tablespoons of strong veg stock (Marigold, expensive but really really good and goes a long way) to moisten and add flavour. I think leftover roasted squash would work fine too.

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Ingredients

• 1 tbsp olive oil
• small onion , finely chopped
• 250 g pumpkin flesh (buy a large wedge and peel, or use leftovers from lantern-making), cut into small cubes of about 1cm
• 2 tsp tomato purée
• pinch grated nutmeg
• 750ml vegetable stock
• 375g pack ready-rolled puff pastry
• egg , beaten
• 50g cheddar , grated
• 2 tbsp roasted pumpkin seeds (from a packet)

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Difficulty and servings

Serves 8

Easily doubled

Preparation and cooking times

Prep 25 mins

Cook 25 mins

Vegetarian

Ingredients

• 1 tbsp olive oil
• small onion , finely chopped
• 250 g pumpkin flesh (buy a large wedge and peel, or use leftovers from lantern-making), cut into small cubes of about 1cm
• 2 tsp tomato purée
• pinch grated nutmeg
• 750ml vegetable stock
• 375g pack ready-rolled puff pastry
• egg , beaten
• 50g cheddar , grated
• 2 tbsp roasted pumpkin seeds (from a packet)

Per pasty

250 kcalories, protein 6g, carbohydrate 19g, fat 17 g, saturated fat 7g, fibre 11g, salt 0.55 g

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