Wizard's hat pasties

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• 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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• Crepe Lady

  31 October 2010

  Crepe Lady commented on this recipe

  I liked the sound of this and as we always have pumpkins or squash around at this time of year I decided to make it. However, rather than use the vegatable stock, I decided to drizzle some olive oil and a little butter over the pumpkin flesh then roast it in the oven at 200 degrees until it caramelised. I also caramelised the onions rather than just softening them and also added some cooked carrots too along with plenty of black pepper and a bit of sage. I made them into decent sized pasties as I wanted to serve for a main meal. They were very nice both warm and cold and I would make again, maybe even adding cooked, diced, pototo next time to make into a sort of veggie cornish pasty. As pumpkin is rather bland, I do feel that you have to be quite bold with your seasoning to make them interesting and the sage does go very well with pumpkin or squash. A good basic recipe which lends itself to a bit of creativity.

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• Crepe Lady

  31 October 2010

  Crepe Lady rated and commented on this recipe

  

  Sorry, forgot to rate last time.

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• Crepe Lady

  31 October 2010

  Crepe Lady commented on this recipe

  I would also like to try with feta or goats cheese, too!

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• Penhallamoaks

  14 August 2011

  Penhallamoaks rated and commented on this recipe

  

  We love these pasties. We make them every year for our halloween party. Our guests actually ask if we are making them in advance to check they are going to get one. I made 60 last year and they went within 20 minutes. I'm doubling that number this year! The only thing i would say. They don't freeze well. They just don't taste the same when defrosted. Makes my 2 days up to Halloween a very busy time in the kitchen!

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http://www.bbcgoodfood.com/recipes/2750/

http://www.bbcgoodfood.com/recipes/2750/

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Ingredients

• 1 tbsp olive oil
• small onion , finely chopped
• 250g 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
• 75ml 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
• 250g 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
• 75ml 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, sugar 23g, salt 0.55 g

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