This is how I've used up the last of the apple harvest and the flesh from the bambinos' Halloween pumpkins, and is officially the LAST apple recipe to be made in our house for a while, as we are all suffering with Extreme Apple Fatigue. Sticking eyes and teeth on the pasties makes them instantly appealing to little people (a general rule for life actually, which is why I keep black and white fondant icing handy at all times!) and even my two year old onion-skeptic ate these, but you can of course forgo this step. I haven't used measurements in this recipe as it depends on how much pumpkin you have, so just bung in as much/little of each thing as you fancy, though be generous with the cheese (another rule for life).
Shortcrust pastry, ready rolled - one packet made seven pasties
Pumpkin flesh, finely diced
Onion, finely diced
Apples, finely diced
Potato, finely diced (I added these for bulk, but the recipe would work without)
Grated cheese (I used cheddar for the bambinos, and cubed feta for the grown ups)
Maple syrup or honey
Creme fraiche or cream
Pinch of nutmeg and cinnamon
Fondant icing in black and white
- Preheat the oven to 200 degrees.
- Put the pumpkin on a roasting tray, drizzle with oil and maple syrup and roast in the oven for 15 mins or so, until cooked and starting to caramelise.
- Par boil the potatoes.
- Sauté the onion, apple and spices in butter until softened.
- Combine all the filling ingredients (not the egg, that's for glazing the pasties later), plus a little creme fraiche or cream to bind everything together - don't make it too wet otherwise it will make the pastry soggy. Season with salt and pepper, and leave to cool.
- Roll out the pastry and cut out 15cm circles .
- Put a dollop of filling on one side of each pastry circle, brush the edges with egg, fold over the pastry to encase the filling and crimp the edges to seal.
- Place the pasties on a baking tray, brush with egg and bake for around 40 mins, until golden brown.
- While they are cooking make eyes and teeth out of fondant icing, and leave to firm up - place onto the pasties as soon as they come out of the oven, as the heat will help the fondant to stick.