Leek and pumpkin hand pies
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.
Note: + cooling time
- 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
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.
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.
Bake for 25-30 mins or until the pastry is puffed and golden brown. Cool slightly before serving.