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Cheesy Pumpkin Pockets (Cheese and Vegetable Pasties)

• Ingredients
• Method
• Nutritional content

Ingredients

• 500 g pumpkin, peeled, cut into 1.5 cm cubes
• 1 clove garlic, crushed
• 1/2 teaspoon sweet paprika
• olive oil spray
• 1 red capsicum, finely chopped
• 3 spring onions, finely chopped
• 200 g Australian reduced fat ricotta cheese, crumbled
• 2 tablespoons grated Australian parmesan cheese
• 15 g Australian reduced fat dairy spread
• 1 1/2 cups self-raising flour
• 1/2 cup Australian reduced fat milk
• extra milk, for glazing
• 1 teaspoon poppy seeds

Method

1. Combine pumpkin, garlic and paprika in a lined baking dish. Lightly spray with oil and bake at 200°C for 10–15 minutes or until just tender.
2. Combine pumpkin with capsicum, spring onion, ricotta and parmesan.
3. Rub dairy spread into flour until mixture resembles fine breadcrumbs. Add milk and stir to combine until mixture forms a dough. Knead lightly until smooth. Divide mixture into 6 pieces and roll each out to form a 15 cm diameter circle.
4. Top each pastry round with pumpkin mixture and fold in half to form a semi-circle. Fold and pinch edges of pastry to seal and enclose filling. Brush with extra milk and sprinkle with poppy seeds. Bake at 220°C for 15–20 minutes or until golden brown. Serve warm.

Tip for adults: Stir some pesto or tapenade through the filling mixture for a different flavour.

Nutritional content

Nutritional analysis per serve:

More recipes 

For more healthy and tasty recipes, including recipes for breakfast, snacks, parties, dinner and dessert, as well as recipes for kids, see Recipes.

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Article Dates:

Created: 25/7/2008

Modified: 3/6/2010