- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 20 minutes plus 1 hour chilling
- Effort: easy
For the pastry
- 225 g plain flour, plus extra for dusting
- 1 1/2 tsp ground turmeric
- 110 g cold butter, diced
- 1 small egg, lightly beaten, to glaze
For the filling
- 200 g (peeled weight) pumpkin or squash, diced
- 1 medium carrot, diced
- 75 g (drained weight) canned sweetcorn
- 50 g goats' cheese, crumbled or roughly chopped
- 2 spring onions, finely chopped
- 2 tbsp chopped coriander, leaves
1. For the pastry: put the flour, turmeric and sea salt into a mixing bowl and rub in the butter with your fingers. Add 4-5 tablespoons of cold water, mixing quickly but lightly with a knife until the pastry just comes together. Roll into a ball, wrap in cling film and chill in the fridge for 30 minutes.
2. Preheat the oven to 200C/180C fan/gas 6.
3. For the filling: put the pumpkin and carrot into a saucepan, barely cover with boiling water then put on a lid and boil over a high heat for 5 minutes. Drain, place in a bowl and mix with the remaining filling ingredients. Season with sea salt.
4. Remove the pastry dough from the fridge and cut into 4 even sized pieces. Roll out the dough pieces on a lightly floured surface to make 4 large rounds (about 15cm in diameter) the thickness of a pound coin.
5. Divide the filling equally among the 4 pieces of dough, placing it on one half of each round, leaving a 1 centimetre border around the edge. Lightly brush the edges of the dough with water then fold the empty halves over the filling to make a half moon shape. Use a fork to crimp the edges together to seal.
6. Prick the patties a couple of times with a fork to make steam holes then brush with the beaten egg and place on a baking tray. Cook in the oven for 25 minutes, or until golden on the outside and cooked through. Serve hot, warm or at room temperature.
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