Description
These Warm Spiced Baked Pumpkin Pasties are a delightful savory treat perfect for autumn. Filled with a flavorful blend of roasted pumpkin, creamy ricotta, tangy feta, and aromatic spices, all encased in flaky puff pastry, these pasties offer a comforting and delicious snack or appetizer. Baked until golden and topped with sesame seeds, they are ideal for cozy gatherings or a unique seasonal bite.
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 & Topping
- 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 prevent sticking and facilitate easy cleanup.
- Roast the pumpkin: Halve the pumpkin carefully, remove the seeds, and place the halves cut side down on the lined baking tray. Bake in the preheated oven for 30-40 minutes or until the flesh becomes tender and easily pierced with a fork.
- Prepare the pumpkin flesh: Allow the roasted pumpkin halves to cool slightly, then scoop out the soft flesh into a bowl and mash it until smooth, creating a creamy base for the filling.
- Sauté aromatics: Heat olive oil in a pan over medium heat. Add the finely chopped onion and minced garlic, cooking until they become translucent and fragrant, which should take about 5 minutes.
- Combine filling ingredients: In a mixing bowl, add the mashed pumpkin, sautéed onion and garlic, ricotta cheese, crumbled feta cheese, ground cinnamon, ground nutmeg, ground ginger, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Roll out the pastry: On a floured surface, roll out the ready-made puff pastry to a thickness of about 1/8 inch to ensure a crisp, flaky crust when baked.
- Cut out pastry circles: Use a pastry cutter or a small bowl (approximately 4-5 inches in diameter) to cut out circles from the rolled pastry. These will form the base for your pasties.
- Fill the pasties: Place a spoonful of the pumpkin filling onto one side of each pastry circle, leaving edges clear to seal properly.
- Seal the pasties: Fold the pastry circle over the filling to create a semi-circle shape. Crimp the edges firmly with a fork to seal and prevent the filling from leaking during baking.
- Prepare for baking: Transfer the sealed pasties onto the prepared baking tray. Brush the tops with the beaten egg to give them a beautiful golden color and shine once baked. Sprinkle sesame seeds on top if desired for added texture and flavor.
- Bake the pasties: Place the tray in the oven and bake for 20-25 minutes or until the pasties are puffed up, golden brown, and crispy.
- Serve warm: Allow the pasties to cool for a few minutes after baking. Serve them warm for the best taste and texture experience.
Notes
- Ensure the pumpkin is fully cooked and soft before mashing for a smooth filling.
- You can substitute ricotta cheese with cream cheese or mascarpone for a slightly different texture.
- Adjust the spices according to your preference to make the filling more or less spiced.
- For a vegan version, use plant-based puff pastry and substitute cheeses with vegan alternatives.
- The pastry edges must be sealed well to avoid any filling leakage during baking.
- These pasties can be made ahead and reheated in the oven for a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Western
