1 Coles Australian Free Range Egg, lightly whisked
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Method
Step 1
Preheat oven to 200°C. Line 2 large baking trays with baking paper. Combine the pumpkin and cheddar in a medium bowl. Season.
Step 2
Use an 8.5cm round pastry cutter to cut 12 discs from 2 pastry sheets. Place on the lined trays and brush the edge of each disc with a little egg. Divide the pumpkin mixture among the discs.
Step 3
Cut 12 more discs from the remaining pastry sheets. Use a small sharp knife to cut out eyes and mouths to make faces. Lightly score lines over the discs to make pumpkins. Arrange over the pumpkin mixture and use a fork to press edges to seal. Brush with remaining egg.
Step 4
Bake for 25-30 mins or until the pastry is golden brown and puffed. Serve warm or at room temperature.
