Foodie Friday – Roasted Pumpkin, Parmesan and Herb Pasties

Foodie Friday – Roasted Pumpkin, Parmesan and Herb Pasties

These little roasted pumpkin pasties are ideal for filling lunch or party boxes whatever the season! You could even wrap them up in brown paper to take with you on picnics.

Pumpkin & Parmesan Pasties

Roasted Pumpkin, Parmesan and Herb Pasties Recipe

These pasties are so delicious that one is rarely enough! For convenience, they can be frozen uncooked and then cooked as required. If cooking from frozen, cook for an additional 5 minutes.

Ingredients

  • 1 whole garlic bulb
  • 2 tablespoons olive oil
  • 300 g pumpkin flesh, diced
  • 80 g (¾ cup) parmesan, grated
  • 2 tablespoons flat-leaf parsley, finely chopped
  • 2 tablespoons basil, shredded
  • 3 sheets frozen puff pastry (about 24 x 24 cm), thawed in fridge
  • 1 free-range egg, lightly beaten
  • 1 tablespoon milk
  • 1 tablespoon sesame or poppy seeds (optional)
  • chutney to serve (optional)
  1. Heat fan-forced oven to 180°C (200°C conventional/Gas 6). Wrap the garlic bulb in foil and place on a baking sheet. Roast for 50–60 minutes, or until it feels very soft.
  2. At the same time, heat the oil in a roasting tin for 10 minutes. Add the pumpkin, season with sea salt and freshly ground black pepper and roast for 25–30 minutes or until soft and a few of the corners are starting to blacken. Set aside for 10 minutes to cool (leave the oven turned on).
  3. When cool enough to handle, snip off the tops of the garlic cloves and squeeze the puree from each clove into a bowl. Add the parmesan, parsley and basil and season with sea salt and freshly ground black pepper. Add the cooled pumpkin and any pan juices. Combine.
  4. Cut out four 10 cm circles from each sheet of pastry. Divide the pumpkin mixture between the circles, placing it onto one half of each circle only.
  5. Combine the egg and milk then brush the edge of each circle. Fold over and gently seal, then press along the edges with the tines of a fork. Brush all over with the egg mixture and sprinkle with sesame seeds. Place on two or three lined baking sheets and bake for 20–25 minutes or until the pasties are puffed and golden. Serve warm or at room temperature, accompanied by chutney, if liked.

Extracts from A Moveable Feast by Katy Holder (Hardie Grant £20.00 RRP) Photography by: Natasha Milne

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