These scary faces disguise a tasty veggie filling
serves 10 people
prep: 60mins
cook: 60mins
INGREDIENTS
- 375g Co-op plain flour, plus extra for dusting
- 1/4 tsp each turmeric, paprika and salt
- 150g cold Co-op unsalted butter, cubed
- 2 Co-op British egg yolks
- 200g sweet potato, diced into 1.5cm cubes
- 1 red pepper, cut into 1.5cm chunks
- 2 tbsp Co-op olive oil
- 1 red onion, finely sliced
- 2 garlic cloves, finely chopped
- 1 tsp dried oregano
- Pinch of chilli flakes
- 125g bag Co-op baby spinach
- 75g Co-op Feta, diced
METHOD
- Preheat the oven to 200ºC/fan 180ºC/Gas 6
- To make the pastry, whizz the flour, turmeric, paprika, salt and butter into a crumb texture
- Mix 1 egg yolk with 75ml water, add to the blender and pulse until the mixture comes together
- Tip the dough onto a clean work surface and bring together with your hands
- Knead briefly into a smooth ball
- Wrap in cling film and chill for at least 30 mins
- While it’s chilling, toss the sweet potato and pepper in 1 tbsp of the oil in a roasting tin, and season
- Roast for 15 mins or until just tender
- Heat the remaining oil in a frying pan and cook the onion and garlic gently for 10 mins, until soft
- Stir in the oregano and chilli, then the sweet potato, pepper and spinach
- Cook for 1-2 mins until the spinach has wilted, season and leave to cool before adding the Feta
- Halve the pastry and roll out on a floured surface to a thickness of 3-5mm
- With a pumpkin template, cut out 10 shapes from each half
- Transfer to a lined baking tray and chill in the fridge
- Put a heaped tablespoon of filling in the centre of 10 pumpkins
- Brush some of the remaining egg yolk on the edge of each, then place the other pumpkins on top
- Press the edges to seal, and crimp with a fork
- Chill for 10-15 mins until firm
- Cut out faces using a small, sharp knife, then brush all over with more egg yolk
- Bake for 25-30 mins, until the pastry is crisp and golden
- Leave to cool a few minutes before serving
