Pumpkin Pasties

So it's October which means it's ALMOST HALLOWEEN!!!!!!! Our favourite holiday of the year. it is the best ever.
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
-4oz/125g butter/margarine
-TBSP pumpkin seeds
-Pinch of salt
-2 tsp turmeric
-few drops of water

For the filling;
-2 small sweet potatoes
-Handful spinach
-1/2 red onion
-2 tsp ground cumin
-1 tsp ground coriander
-salt and pepper

 

1-  Weigh out the flour and add in the salt and turmeric. Finely chop the pumpkin seeds and add to the dry mix, then add to the margarine.
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.
 
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!!