Wizards Hat Pasties
- 1 tablespoon olive oil
- 1 small onion, finely sliced
- 250 g pumpkin, 1cm cube
- 2 teaspoons tomato puree
- 12 teaspoon grated nutmeg
- 75 ml vegetable stock
- 375 g ready rolled puff pastry
- 1 egg, beaten
- 50 g grated cheddar cheese
- 2 tablespoons toasted pumpkin seeds
- Heat oil and cook onion for 5 minutes until soft and golden.
- Stir in pumpkin and puree.
- season with nutmeg and salt/pepper if desired.
- Pour in the stock and bring to the boil then simmer for 8 - 10 minutes.
- The pumpkin should be tender and the liquid nearly evaporated.
- Set aside to cool.
- Preheat oven to 200C.
- Roll pastry out slightly thinner than as supplied in the packet and cut out 8 10cm x 15cm diamond shapes.
- Brush each shape with the egg.
- Stir the grated cheese into the pumpkin mix and divide between the diamonds.
- fold over the diamonds to form triangles pressing the edges to seal.
- Brush with the remaining egg and sprinkle with the seeds.
- Bake for 20 - 25 minutes until golden and risen.
olive oil, onion, pumpkin, tomato puree, nutmeg, vegetable stock, pastry, egg, cheddar cheese, pumpkin seeds
Taken from www.food.com/recipe/wizards-hat-pasties-184303 (may not work)