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Wrap up Halloween with these delicious pumpkin pies
750g ready rolled short crust pastry
500g roasted mashed pumpkin
175g strong cheddar, grated
100g roasted pumpkin seeds
dash of vinegar
1 egg lightly beaten
Pre heat the oven to 200C.
Roll out half the pastry nice and thin, then cut out 12 large circles to fill a shallow non-stick 12 hole baking tray. Then chill well.
Mix the pumpkin, cheese, seeds, salt, pepper and vinegar well.
Roll the rest of the pastry and cut into 1/2cm thin strips.
Lightly egg the rim of the pastry.
Lay a few strips sticking to the rim of the pastry circles.
Spoon in the pumpkin and then flatten slightly.
Fold over the strips loosely to look like a mummy.
The repeat with the other 11.
Once done brush with beaten egg and slide 2 currants, to resemble eyes into the strips.
Bake for 20-25 minutes, until golden, then cool
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