These pies may look gruesome, but they are packed full of goodness. The wheat and gluten-free pastry combines wholegrains and seeds, perfect for helping to add more plant-based sources of fibre and nutrients. And the filling combines two seasonal favourites, pumpkin and apples to make a deliciously, naturally sweet filling packed with vitamins A and C, both important for keeping your immune system healthy and helping to fight off infections
Ingredients
Pastry ingredients
90g buckwheat or sorghum flour
80g brown rice flour
70g ground almonds
50g tapioca flour
2 tbsp milled flaxseeds
4g cinnamon
1 egg
100g melted butter or 75g coconut oil
40 ml cold water
Eggwash = 1 egg whisked with 1 tsp water
Filling ingredients
150g pumpkin. Peeled and grated
1 small apple (approx. 100g) grated (no need to peel)
1 medium orange - juiced
40 ml water
60g honey or maple syrup
Equipment
Hand blender or potato masher
Scales
Mixing bowl x 2
Whisk
Measuring spoons
Grater
Vegetable peeler
Small saucepan
9 cm pastry cutter or ring
Baking tray
Rolling pin
Baking paper
Butter knife
Wooden spoon
Teaspoon
Pastry brush
Allergens
Egg
nuts
dairy (optional)
Directions
Make the pastry by whisking the dry ingredients together in a mixing bowl
Add the melted coconut oil/butter, and mix in the water a bit at time until the pastry comes together into a dough. Pop in the fridge to chill and firm up while you make the filling
Next, grate the pumpkin and apple and add it to a small saucepan with the orange juice, water and honey/maple syrup and cook for 10-15 minutes until soft and mashable and the liquid has evaporated
Transfer to a small plate and pop in the fridge to cool and then blend or mash (with a potato masher) until smooth
Preheat the oven to 180c (non fan assisted) and line a baking tray with parchment paper
Roll the first half between sheets of parchment paper (this is to prevent sticking), to the thickness of a £1 coin. Use a 9cm cutter to cut out 9 circles, and use a butter knife/spatula to help you lift the pastry circles and place them on the lined baking tray
Next, roll out the other half between parchment and cut out 9 circles again. On the circles, use knife to cut two ‘X’s for the eyes and an oblong circle near the bottom for a mouth
Put about 1 heaped tbsp of the filling on the pastry circles and top with the pastry face. Lightly press the edges to seal - the filling should be visible in the mouth!
Brush the pastry faces with eggwash and put in the oven to bake for 18-20 mins, until golden brown
