Pumpkin Vegetarian Pasties Recipe
Servings Prep Time
8Pasties 40minutes
Cook Time
30 minutes
Servings Prep Time
8Pasties 40minutes
Cook Time
30 minutes
Ingredients
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.