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Pumpkin Pasties

Recipe

Seasonal puff pastry snacks with pumpkin, minced beef and a chilli kick.

Serves: 12 people   |   Prep time: 20 minutes   |   Cooking time: 30 minutes

Fusion   |   Snack  

  

Ingredients

  • 1 Garlic Clove
  • ½ Red Pepper
  • ½ Green Pepper
  • ½ Onion
  • 1 tbsp Olive Oil
  • 250g Minced Beef
  • ½ tsp Dried Chilli Flakes
  • ½ tsp Paprika
  • ½ tsp Ground Cumin
  • Pinch of Salt
  • Pinch of Pepper
  • 200g Chopped Tomatoes
  • 2 x 375g Ready Rolled Puff Pastry
  • 1 Medium Egg  

  

Method

  1. Dice the peppers and onion and crush the garlic.
  2. Heat the oil in a frying pan and add the minced beef. Cook until starting to brown then add the vegetables.
  3. Cook for 5 minutes, add the chilli flakes, paprika, ground cumin and salt and pepper. After a couple of minutes, add the chopped tomatoes, bring to a simmer and leave to cool.
  4. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6.
  5. Unroll both packs of pastry and place them on top of each other.
  6. Using a small knife, cut out 9 pumpkin shapes. Because the puff pastry sheets are layered, you should have 24 pumpkins, or 12 pairs.
  7. Place 12 of the pastry pumpkins onto lined baking trays and spoon the pepper and tomato mixture onto the centre of each. Beat the egg and brush around the edges of the pumpkins.
  8. Carve a face into the top of each of the remaining 12 pumpkins then place them on top of the matching halves. Use a fork to crimp edges, then brush with the beaten egg mixture.
  9. Bake for 30 minutes until crisp and golden and serve warm.