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Caera here. Hey guys. :)
So, it's been a pretty hectic week and I don't think i'm the only one who is glad that the weekend is finally here! YAY. It is sad though, that today is almost done. But, I can't say that I spent it badly!
I made....
<---THESE, and they tasted awesome! This was the second time that my oven has produced these crispy, flaky pockets stuffed with moist sweet pumpkin and warm tangy goats cheese, and they've been successful both times. Straight down the hatch they went as soon as they'd hit my family's plates.

Developed from K.abc 

Ingredients:

Pastry:
- 1 cup plain white flour (but I like using spelt flour)
- 1/2 cup butter, chilled
- 2 tbsp cool water
- 1/2 tsp sea salt

Filling:
- 1/4 wedge of small pumpkin, skinned and chopped into cubes
- 1/4 cup soft goats cheese
- 1-2 tbsp olive oil
- 1-2 tbsp thyme, fresh
- 3 tbsp shallot, chopped
- 1 large clove garlic, minced
- 1 tsp nutmeg (to taste)
- 1 tsp cinnamon (to taste)
- 1 knob of butter
- 1 tsp brown sugar, coarse (to taste)
- Salt and Pepper (to taste)

For the topping:
- 1 egg, beaten
- black and/or white sesame seeds


Directions:

Dough Preparation: Needs minimum 30 mins in the fridge

1) Place all ingredients into a bowl and rub together using your fingertips until it forms into dough. 
2) Be careful not to over work the dough, but form it into a ball and cover with film. Place in fridge for 30 mins. 

Filling: Preheat oven to 200 degrees celsius
1) Place the chopped pumpkin in a steam dish and then place over boiling water. The pumpkin should be steamed until a knife glides through and pumpkin is soft. Approx. 15 minutes. 
2) Depending on how dry your pumpkin is, pour out the water from the pot leaving some behind. Transfer the cooked pumpkin to the pot and set aside. 
3) In a small saucepan, pour in the olive oil and heat on very low. Add the shallots, garlic and thyme and cook until fragrant and until the shallots are soft. You don't want the garlic to burn. Once cooked, remove from pan. 
4) Add the shallot mixture, cinnamon, nutmeg, butter and sugar to the pumpkin. Mash together and add salt and pepper to taste.
5) Prepare two trays with baking paper. 
6) Roll out your dough on a flat surface dusted with flour to about a 1/4 of an inch in thickness. Using a cookie cutter, about 2 1/2 inch in diameter, cut out circles of dough. 
7) Place circles on tray and assemble each pie by placing 1 tbsp of pumpkin mixture and 1 tsp of goats cheese, and top that with another circle. Press down the edges to seal them. 
8) Beat an egg and using a brush, coat the tops of each pie and then sprinkle on desired amount of sesame seeds. 
9) Place in oven and bake for 20 minutes, or until tops have become golden brown. 

Enjoy with a salad or mustard coleslaw on the side. :) 

MAKES ABOUT 15 
Natalie
4/15/2013 10:54:58

This recipe is so great! They were really fun to make and the flavours tasted so good together! I will definitely be making these again very soon :)

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