Tag: pumpkin

Pumpkin Snack Bites

Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add the water. Process until the mixture comes together. Turn pastry onto a lightly floured surface. Roll out until 5mm thick. Use an 8.5cm-diameter pastry cutter to cut 24 discs from pastry, re-rolling if necessary. Line twenty-four 80ml (1/3-cup) capacity muffin pans with pastry discs. Place in the fridge for 30 minutes to rest.
Meanwhile, place pumpkin in a saucepan. Add just enough water to cover. Bring to boil over high heat. Reduce heat to medium-high and simmer for 6-8 minutes or until just tender. Drain. Return to the pan and mash until smooth. Set aside to cool completely.
Preheat oven to 180°C. Whisk the eggs and cream in a bowl. Whisk in sugar and pumpkin until just combined. Divide pumpkin mixture among pastry cases. Bake for 20-25 minutes or until just set. Set aside to cool slightly. Dust with sugar and cinnamon. Serve with cream.

Heat some oil in a saucepan over low heat. Add the onion, the garlic and the cumin. Cook, stirring, for 3 minutes until soft. Stir in currants for 1 minutes. Stir in quinoa and water. Bring to a simmer. Simmer, stirring occasionally, for 14 minutes until liquid is absorbed and quinoa is tender. Cool.
Boil pumkin and potato in a saucepan of boiling salted water for 15-17 minutes until tender. Drain well. Return to pan. Cook, shaking pan, over low heat for 1 minute until excess water evaporates. Mash them. Transfer to a bowl. Cool for 10 minutes.
Place flour and breadcrumbs on separate plates. Place egg in a shallow bowl.
Combine quinoa mixture, pumpkin mixture, feta, coriander and extra flour in a bowl. Season well. Shape into twelve 10-12cm croquettes. Dip in flour, then egg, then breadcrumbs. Transfer to lined tray.
Add oil to a frying pan to come 2cm up side. Heat over medium-low heat. Cook croquettes, in 3 batches, turning, for 4 minutes until crisp. Drain on paper towel. Serve with relish, lemon wedges, coriander and salad.

Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until onion has softened. Add potato and pumpkin. Cook for 10 minutes or until potato and pumpkin are just tender. Add curry paste and 1 1/2 tablespoons cold water. Cook, stirring, for 1 minute or until fragrant. Stir in peas. Remove from heat.
Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper. Place 1 sheet filo on a flat surface. Brush with butter. Top with 1 sheet filo. Repeat with 1 sheet filo. Cut into 3 long strips. Cover remaining pastry with a damp tea towel so it doesn't dry out.
Place 1 tablespoon potato mixture in 1 corner of pastry. Fold over diagonally to form a triangle. Continue folding, retaining triangle shape. Place on prepared tray. Repeat with remaining filo, butter and potato mixture. Brush with remaining butter. Sprinkle with poppy seeds. Bake for 25 minutes or until golden and crisp. Combine coriander leaves and yoghurt in a small bowl and serve with samosas.

Author Victoria Baker

Preheat oven to 220C fan-forced. Place pumpkin and onion in a small roasting pan. Season with salt and pepper, drizzle with 2 tablespoons oil and toss to combine. Roast, stirring halfway, for 20 minutes or until pumpkin is light golden and tender. Remove from oven and cool in pan for 10 minutes. Turn off fan function on oven and reduce heat to 200C.
Transfer pumpkin to a bowl. Crumble over goat's cheese, then add jarlsberg, chilli, oregano and paprika. Using a fork, stir gently to combine.
Place 3–4 tortillas on an oven tray and bake for 1 minute or until softened and pliable. Working quickly with 1 tortilla at a time, brush around edge with eggwash, then place 1/4 cup pumpkin mixture on one half, leaving a 1cm border. Fold tortilla in half and press edges together firmly (don't worry if they come slightly apart). Repeat process with remaining tortillas, eggwash and pumpkin mixture.
Line 2 oven trays with baking paper. Divide quesadillas among trays. Brush both sides with remaining 60ml (1/4 cup) oil, then brush tops lightly with egg wash. Scatter with pepitas. Season with salt. Bake for 15 minutes or until golden.
Place on a platter to serve.