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Cheesy Pumpkin Pockets

Serves 6


  • 500g pumpkin, peeled, cut into 1.5 cm cubes
  • 1 clove garlic, crushed
  • ½ teaspoon sweet paprika
  • olive oil spray
  • 1 red capsicum, finely chopped
  • 3 spring onions, finely chopped
  • 200g Australian reduced fat ricotta cheese, crumbled
  • 2 tablespoons grated Australian parmesan cheese
  • 15g 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
Download Recipe (PDF)


  1. 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. 2. Combine pumpkin with capsicum, spring onion, ricotta and parmesan.
  3. 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 round.
  4. 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.

Tips / Handy Hints

For adults: Stir some pesto or tapenade through the filling mixture

Nutritional Information

Nutrients per serve:
Energy (kj) 1011.33
Protein (g) 10.98
Fat, Total (g) 6.6
Saturated (g) 3.51
Carbohydrates (g) 32.97
Sugars (g) 6.44
Dietry Fibre (g) 2.86
Sodium (mg) 359.1
Calcium (mg) 197.61
Iron (mg) 0.93


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