Wizard's hat pasties

Wizard's hat pasties

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(4 ratings)

Prep: 25 mins Cook: 25 mins Ready in 50 minutes plus chilling

Easy

Serves 8
The sweetness of the pumpkin and onion along with the buttery flaky pastry make these pasties good enough to eat on their own anytime

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per pasty

  • kcal250
  • fat17g
  • saturates7g
  • carbs19g
  • sugars23g
  • fibre11g
  • protein6g
  • salt0.55g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g pumpkin flesh (buy a large wedge and peel, or use leftovers from lantern-making), cut into small cubes of about 1cm

    Pumpkin

    pump-kin

    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 2 tsp tomato purée
  • pinch grated nutmeg
  • 75ml vegetable stock
  • 375g pack ready-rolled puff pastry
  • egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g cheddar, grated

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 2 tbsp roasted pumpkin seed (from a packet)

Method

  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.

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Comments, questions and tips

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Comments (6)

penhallamoaks's picture
5

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!

je55esgirl's picture
2

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

je55esgirl's picture
2

Sorry, forgot to rate last time.

je55esgirl's picture
2

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.

n16annie's picture
3

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.

aquarianbabe's picture
2

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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