Description
Warm Spiced Baked Pumpkin Pasties are delicious flaky pastries filled with a creamy mixture of roasted pumpkin, ricotta, feta, and aromatic spices like cinnamon, nutmeg, and ginger. Perfect as a comforting snack or a festive appetizer, these pasties combine savory and sweet flavors wrapped in golden puff pastry for a satisfying treat.
Ingredients
Scale
Pumpkin Filling
- 1 medium-sized pumpkin (about 2 cups 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 Oven: Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
- Bake Pumpkin: Carefully halve the pumpkin, remove seeds, and place the halves cut side down on the baking tray. Bake for 30-40 minutes or until the flesh is tender and easily pierced with a fork.
- Prepare Pumpkin Flesh: Allow the pumpkin to cool slightly, then scoop out the cooked flesh into a bowl and mash it until smooth, forming 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 soft and translucent to build flavor.
- Mix Filling: In a mixing bowl, combine the mashed pumpkin, sautéed onion and garlic, ricotta cheese, crumbled feta cheese, ground cinnamon, nutmeg, ginger, salt, and pepper. Mix thoroughly until well combined.
- Prepare Pastry: Roll out the puff pastry on a floured surface to approximately 1/8 inch thickness, ensuring an even layer for baking.
- Cut Pastry Circles: Use a pastry cutter or small bowl to cut out circles about 4-5 inches in diameter from the rolled puff pastry.
- Fill Pastries: Place a spoonful of the pumpkin filling on one half of each pastry circle, leaving a clean edge around the sides for sealing.
- Seal Pasties: Fold the pastry over the filling to create a semi-circle. Press the edges together and crimp with a fork to securely seal and prevent leakage during baking.
- Prepare for Baking: Arrange the sealed pasties on the lined baking tray. Brush each with beaten egg to achieve a glossy, golden finish and optionally sprinkle with sesame seeds for added texture and flavor.
- Bake Pastries: Bake in the preheated oven for 20-25 minutes or until the pasties become golden brown, puffed, and crispy.
- Cool and Serve: Remove the pasties from the oven and let them cool for a few minutes before serving warm, allowing the filling to set slightly and enhancing the flavors.
Notes
- For a dairy-free option, substitute ricotta and feta with plant-based cheese alternatives.
- If puff pastry is unavailable, phyllo dough can be used though it will result in a different texture.
- Adding a pinch of chili flakes to the filling can introduce a pleasant subtle heat.
- Vegetables like spinach or kale can be mixed into the filling for added nutrition and flavor.
- These pasties can be frozen before baking; bake directly from frozen adding a few extra minutes to cooking time.
