Cheesy Pumpkin Pockets Recipe | Legendairy

Cheesy Pumpkin Pockets


6
Easy
25 MINS
35 MINS

Cheese and Vegetable Pasties

INGREDIENTS

  • 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 reduced fat ricotta cheese, crumbled
  • 2 tablespoons grated parmesan cheese
  • 15g reduced fat dairy spread
  • 1 1/2 cups self-raising flour
  • 1/2 cup 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 round.
  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.

NUTRITION (PER SERVE)

Energy (kj) 1011.3
Protein (g) 11
Fat, Total (g) 6.6
Saturated (g) 3.5
Carbohydrates (g) 33
Sugars (g) 6.4
Dietry Fibre (g) 2.9
Sodium (mg) 359.1
Calcium (mg) 197.6
Iron (mg) 0.9

HANDY TIPS

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

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