This October there will be an abundance of pumpkins in every supermarket and at vegetable market stalls, it’s the perfect excuse to make your very own Pumpkin Pasties. So don’t despair, if your pumpkin carving doesn’t turn out as you had hoped, use the recipe below to save the day. Why not theme your Halloween party around a Harry Potter and pretend you are on the Hogwarts express serving up this Honeyduke’s special.
Ingredients needed to make around 15 small pasties
1 tbsp. olive oil
1 large onion
500g of pumpkin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
3 tsp. tomato puree
100ml vegetable stock
500g ready-rolled puff pastry
75g grated cheddar
2 eggs, slightly beaten
1/2 tsp. allspice
Preparing your Pumpkin
First you need to pick the best pumpkin, go into your local supermarket and test the firmness of the pumpkins. You want to choose one that is still firm and has no bruising. If you are using a pumpkin that you have attempted to carve but it went wrong you will have already done this next part. Cut the pumpkin in half from the stalk right down the centre to the bottom. Scoop out all the insides (the seeds and the stringy bits, you can separate the seed from the string and keep to one side for either grown your own pumps next year or roasting and eating) with one of our pumpkin carving tool sets or you can use an ice-cream scoop. That’s the messy bit done!!
Now you need to cut your pumpkin into cubes of around 1cm or less, you can either peal your pumpkin before you dice it up or you can cut off the skin as you go. If you are using a large Pumpkin you will only need half of the pumpkin, if you have smaller ones you might need to use the whole of the vegetable for 500g.
Finely chop the onion and grate the cheese. Put the cheese to one side for a minute and fry the onion until soft and turning golden, about 5 minutes should do it. Add the pumpkin and cook for a further 2 minutes while you boil the kettle for the stock. Add in the salt, cinnamon and ginger to season then add the tomato puree and stir. Mix the stock and pour over the pumpkin. Bring to boil then simmer for around 8 minutes or until most of the liquid has evaporated. Place in a bowl and leave the pumpkin mixture to one side to cool while you do the next phase.
Pre heat the oven to 200C/fan 180C/gas 6, while the oven pre heats roll out the pastry you will need to make circles of around 4 to 5 inches, you can use the top of a pint glass or small saucer to give you an idea of size. You are looking to get around 15 circles out of the pastry. Once cut, beat the 2 eggs and brush each circle with the slightly beaten egg. Now back to the pumpkin mixture, add the grated cheese to the bowl and stir until evenly mixed. Place 2 or 3 spoonful’s of the pumpkin mixture on each of the circles of pastry and fold over one side of the pastry. To seal the mixture in place roll or fold the edge of each pasty slightly and then pinch the edges together to make a good seal and give the look of a proper Cornish Pasty. Finally brush some more of the beaten egg over the top side of each pumpkin pasty to glaze. You could also sprinkle chopped Pumpkin seeds (from a packet or ones that you have roasted previously) over them while the egg is still slightly sticky and sprinkle the ˝ tsp. of All Spice over the pasties so each one is lightly covered.
Place them on some grease proof paper and with a knife pierce the center of each pasty to help release the steam. Bake for around 20 minutes or until they turn slightly golden and start to rise. Now you have your very own, handmade pumpkin pasties ideal for Halloween or Harry Potter themed parties.