Description
These Warm Spiced Baked Pumpkin Pasties are a delightful seasonal treat combining tender roasted pumpkin with savory cheeses and warm spices, all wrapped in flaky puff pastry. Perfect for cozy autumn days, these pasties make a flavorful snack or light meal, offering a comforting blend of cinnamon, nutmeg, and ginger alongside creamy ricotta and tangy feta.
Ingredients
Scale
Pumpkin Filling
- 1 medium-sized pumpkin, about 2 cups of cooked pumpkin flesh
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup ricotta cheese
- 1/2 cup crumbled feta cheese
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- Salt and pepper to taste
Pastry
- 1 package of ready-made puff pastry (approximately 500g)
- 1 egg, beaten (for egg wash)
- 2 tbsp sesame seeds (optional)
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper to prepare for roasting the pumpkin and baking the pasties.
- Roast the pumpkin: Carefully halve the pumpkin and remove the seeds. Place the pumpkin halves cut side down on the prepared baking tray. Roast in the preheated oven for 30-40 minutes until the flesh is tender when poked with a fork.
- Scoop and mash pumpkin: Allow the roasted pumpkin to cool enough to handle safely. Then scoop out the cooked flesh into a bowl and mash it until smooth to create the base of the filling.
- Sauté aromatics: Heat the olive oil in a pan over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 4-5 minutes.
- Prepare the filling: In a bowl, combine the mashed pumpkin, sautéed onion and garlic, ricotta cheese, crumbled feta, ground cinnamon, nutmeg, ginger, and season with salt and pepper. Stir thoroughly until evenly mixed.
- Roll out pastry: On a lightly floured surface, roll out the puff pastry to approximately 1/8 inch thickness to ensure a delicate, flaky crust.
- Cut pastry circles: Using a pastry cutter or a small bowl, cut out circles about 4-5 inches in diameter from the rolled pastry sheet.
- Fill the pasties: Place a spoonful of the pumpkin filling onto one half of each pastry circle, leaving a clear border around the edges for sealing.
- Seal the pasties: Fold the pastry over to create a semi-circle pocket and press the edges firmly with a fork to crimp and seal completely, preventing filling from leaking during baking.
- Prepare for baking: Transfer the filled pasties onto the lined baking tray. Brush the tops with the beaten egg to encourage browning and sprinkle with sesame seeds if desired for added texture and flavor.
- Bake: Bake the pasties in the preheated oven for 20-25 minutes, or until the pastry turns a golden brown color and becomes crisp.
- Cool and serve: Remove the pasties from the oven and let them cool for a few minutes before serving warm, allowing the flavors to meld and filling to set slightly.
Notes
- Ensure the pumpkin is fully roasted and soft before mashing to achieve a smooth filling texture.
- The spice quantities can be adjusted according to taste preferences for a milder or more intense flavor.
- Using ready-made puff pastry significantly reduces preparation time but make sure to thaw it properly before use.
- Sesame seeds add a nice crunch and nutty flavor but can be omitted for those with allergies.
- These pasties can be served warm as a snack, light lunch, or appetizer.
