We also like eating, so here is a recipe for pumpkin* pasties that featured in Sugar paper #8...
You will need:
For the pastry;
-8oz/250g Self raising flour
-TBSP pumpkin seeds
-Pinch of salt
-2 tsp turmeric
-few drops of water
For the filling;
-2 small sweet potatoes
-1/2 red onion
-2 tsp ground cumin
-1 tsp ground coriander
-salt and pepper
2- Rub in the margarine (do this method by rubbing the fat in with the flour using your fingertips) until you have a well-combined crumbly mixture.
3- Mix into a stiff dough by adding a few drops of water and mixing with a spoon.
4- Roll into a ball, put in cling film, and place in the fridge whilst you prepare the filling.
1- Peel and dice the sweet potatoes, boil in a pan until soft.
2- Finely chop onion, fry off with the cumin until soft.
3- Mash the potatoes, adding coriander, salt and pepper. Stir in spinach and onions.
To make the pasties
1- Roll out the pastry, onto a lightly floured surface. Cut out 3-4” circles.
2- Place onto a baking tray, spoon enough filling to fill the centre of the circle, fold over the pastry and seal the edges by pressing down with a fork.
3- Brush the top of the pasties with a little milk.
4- Bake for 20minutes (until golden and crisp) on gas mark 5/175 C (on the middle shelf).
*conatains a very small percentage of actual pumpkin!!