Pumpkin Vegetarian Pasties Recipe

Pumpkin Vegetarian Pasties Recipe

This Pumpkin Vegetarian Pasties Recipe is warming and spicy. The Indian flavours compliment this vegetarian snack to win over even the biggest meat eater! By frying the beautiful flavours and spices together and letting the pumpkin simmer in the spice, these pasties are an absolute winner! I discovered this recipe while thinking of something to do for the Bake Off at work as I love using seasonal ingredients to create my meals. It means the produce you cook with are not only nutritional but sustainable too.

Ps, don’t be put off by the thought of making your own shortcrust pastry for this… I’ve got an Indian approved shortcrust recipe that’s WAY easier to make!

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Pumpkin Vegetarian Pasties Recipe

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Servings	Prep Time
8 Pasties	40 minutes

Cook Time

30 minutes

Servings Prep Time 8 Pasties 40 minutes

Cook Time 30 minutes

Pumpkin Vegetarian Pasties Recipe Yum Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Servings Prep Time 8 Pasties 40 minutes Cook Time 30 minutes Servings Prep Time 8 Pasties 40 minutes Cook Time 30 minutes

Ingredients

Filling

• 1 pumpkin (small)
• 2 tbsp olive oil
• 1 tsp mustard seeds
• 1 1/2 tsp ground cinnamon
• 1/2 tsp tumeric
• fresh ginger
• 1/2 tsp chilli powder
• 2 tsp garam masala
• 2 tsp salt (preferably himilayan)

Pastry

• 175 ml warm water
• 300 g plain flour
• 1 tsp salt
• 2 tbsp olive oil

Servings: Pasties

Units:MetricUS Imperial

Instructions

For your filling

1. In a fry pan, add your olive oil, mustard seeds, cinnamon, tumeric, ginger, chilli powder, garam masala and salt. Keep on a low heat. Chop your pumpkin into really small chunks so they are easy to cook through. You can keep the skin on or peel. The choice is yours.
2. Place your pumpkin into the frying pan with all the spices and mix well with wooden spoons. Cover over the frying pan and leave to cook for around 30 minutes. You may want to keep checking on it and if the mixture starts to get really dry, add more olive oil to keep the mixture moist.

For your pastry

1. This pastry is REALLY easy to make! First, set your oven to 180oC or gas mark 4. In a mixing bowl add your plain flour. Create a little 'hole' in the middle of the flour and pour in your salt and olive oil. Also add around 100ml of water and start to mix. Add the rest of your water slowly until the pastry has formed almost like a bread dough consistency.
2. Once you've made the pastry, dust a rolling pin and work surface in plain flour. Roll out your pastry until it's a few mm thick and cut out circles. I used a cereal bowl to measure round and score round to get the perfect size.
3. Once you've used up all the pastry and formed your circles, grease a baking tray. To fill, add mixture to half of the circle. Fold the pastry over and pinch the sides together to it sticks. To aid, you can also use a fork to press the edges.
4. If required, brush with egg wash or milk before placing in the oven to get that brown look. Bake for up to 30 minutes or until golden brown.

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