- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 189.4
- Total Fat: 8.0 g
- Cholesterol: 10.9 mg
- Sodium: 246.8 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 1.3 g
- Protein: 6.3 g
Pumpkin, Feta and Walnut Pasties with Wholemeal Ricotta PastrySubmitted by: EMMABE1
IntroductionThis recipe made 17 - 5" diameter circles - 17 pastes
You could make them bigger but remember that will change the nutritional count!! This recipe made 17 - 5" diameter circles - 17 pastes
You could make them bigger but remember that will change the nutritional count!!
500g (17oz) butternut pumpkin (squash), peeled, seeded, cut into 2cm pieces
200g (7oz) parsnips peeled and cut into 2cm pieces - or 200g (7oz) extra pumpkin cut in 2cm pieces
2 tsp olive oil
1/2 leek, finely sliced
1 bunch English spinach, trimmed, coarsely chopped (3 - 4 cup) (or chard leaves)
75g (1.5oz) feta, crumbled
1/4 cup (30g) walnuts, or pecans,
2 cup SR whole meal flour (280gram 10oz)
1 cup white self raising flour (140grams 5oz)
1/2 cup unsaturated margarine 70% fat(130grams 5oz)
1/2 cup low fat ricotta cheese (130grams)
1/2 to 2/3 cup ice water
1 egg, lightly whisked
2 tsp Sesame seeds, to sprinkle
• Tip: Vary this recipe by using sweet potato instead of pumpkin, or add winter root vegetables such as parsnip or swede.
Prepare pastry by putting flours into a food processor, add fat and wiz to just combine, add the ricotta and wiz to just combine.
Feed the iced water in with blade running until the mixture clumps together (mine took 1/2cup water but my ricotta was fairly soft)
Place on floured baking paper and kneed a couple of times, just to bring it together . It should be elastic but not wet!!
Wrap in plastic wrap and refrigerate until filling is made.
Preheat oven to 190°C (375F).
Toast the nuts in a pan with 1 tsp olive oil - stir all the time and don't burn (3 - 5 min) Remove, set aside to cool, chop
Cook the pumpkin, and or parsnip in a steamer basket over a saucepan of simmering water for 10 minutes or until tender. ( or microwave till soft) Set aside to cool slightly.
Heat the oil in a medium frying pan over medium heat. Add the leek and cook, stirring, for 5 minutes or until it softens. Add the spinach and cook, tossing, for 1-2 minutes or until spinach just wilts. Remove from heat.
Combine the pumpkin, leek mixture, feta and walnuts (or pecans) in a large bowl. Season with pepper.
Line an oven tray with baking paper.
Roll out pastry, using minimum of extra flour.
Cut 17 - 5"-diameter discs from pastry .
Divide the pumpkin mixture evenly between each disc. Do not overfill - about 1 good Tbs.
Brush the edge of the pastry with egg, fold pastry over to enclose filling and press edges together to seal. Place on the lined tray. Brush lightly with egg and sprinkle with sesame seeds.
Bake in oven for 20 minutes or until pastry is crisp and golden. Serve immediately with mixed salad leaves, if desired.
Serving Size: Serves 16