Loaded with veggies, these meat-free hand pies are perfect for the cooler months. Even better, you can freeze them for a convenient lunch or snack when needed.
Serves88
Cook time40 mins40 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
300g peeled seeded pumpkin, chopped
1 tbs olive oil
1 leek, pale section only, thinly sliced
100g soft blue cheese, crumbled
2 tsp shredded sage
2 sheets Coles Frozen Puff Pastry Ready Rolled, just thawed, quartered
1 Coles Australian Free Range Egg yolk
1 tbs milk
Poppy seeds, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Cook the pumpkin in a steamer over a saucepan of simmering water for 5 mins or until tender. Heat the oil in a large frying pan over high heat. Add the leek and cook, stirring, for 2 mins or until the leek softens. Add the pumpkin, blue cheese and sage. Remove from heat and set aside to cool.
Step 2
Line a large baking tray with baking paper. Place pastry on lined tray. Whisk the egg yolk and milk in a small bowl. Spoon the pumpkin mixture over half of each pastry quarter. Brush the edge of the pastry with a little egg mixture and fold over the filling to enclose. Use a fork to press the edges to seal. Brush the pastry with the remaining egg mixture and sprinkle with the poppy seeds.
Step 3
Bake for 25-30 mins or until the pastry is puffed and golden brown. Cool slightly before serving.
2 sheets Coles Frozen Puff Pastry Ready Rolled, just thawed, quartered
1 Coles Australian Free Range Egg yolk
1 tbs milk
Poppy seeds, to serve
Description
Loaded with veggies, these meat-free hand pies are perfect for the cooler months. Even better, you can freeze them for a convenient lunch or snack when needed.
Method
Step 1
Preheat oven to 200°C. Cook the pumpkin in a steamer over a saucepan of simmering water for 5 mins or until tender. Heat the oil in a large frying pan over high heat. Add the leek and cook, stirring, for 2 mins or until the leek softens. Add the pumpkin, blue cheese and sage. Remove from heat and set aside to cool.
Step 2
Line a large baking tray with baking paper. Place pastry on lined tray. Whisk the egg yolk and milk in a small bowl. Spoon the pumpkin mixture over half of each pastry quarter. Brush the edge of the pastry with a little egg mixture and fold over the filling to enclose. Use a fork to press the edges to seal. Brush the pastry with the remaining egg mixture and sprinkle with the poppy seeds.
Step 3
Bake for 25-30 mins or until the pastry is puffed and golden brown. Cool slightly before serving.
