Last month we returned to the Redwell Centre in Matson to make Bonfire Night Pastries – yum! Everyone got stuck in, with plenty of mixing, mashing, rolling, grating, and most importantly – eating!
Here’s the recipe:
INGREDIENTS:
- Pumpkin (or other squash)
- Oil
- 250g plain flour (plus extra for dusting)
- ½ teaspoon fine salt
- 120g block butter (we used Flora Plant Butter)
- 120ml ice-cold water
- Paprika
- Fresh basil (or other herb)
- Cherry tomatoes (optional)
- Milk (we used Soya)
METHOD:
- CHOP the pumpkin flesh into cubes, DRIZZLE with oil, and roast in the oven at 180°C for 20 minutes, or until tender
- MIX together the flour and salt in a bowl
- CUT the cold butter into small chunks and MIX into the flour using a fork
- ADD ice-cold water gradually, mixing with a knife until dough comes together
- SHAPE the dough using your hands, and refrigerate while you prepare your filling
- MASH the cooled pumpkin and SPRINKLE with paprika. STIR to combine.
- SNIP or TEAR the basil
- CHOP the cherry tomatoes into quarters
- ROLL out your dough onto a lightly floured surface
- TRIM your rolled out dough to form a rectangle, and set aside the edge pieces
- SPREAD with your pumpkin mixture, SPRINKLE with basil, and ROLL lengthways
- SLICE into 2cm width pinwheels, and ADD your cherry tomato (optional)
- ROLL your edge pieces into long strips and SPREAD with mashed pumpkin
- SPRINKLE with basil, and TWIST each piece lengthways
- BRUSH your pastries with milk
- BAKE in the oven at 180°C/gas mark 4 for 20-30 minutes.
Why not try out different fillings for your pastries at home? Mash your favourite root veg, blend chickpeas to make hummus, or combine tomato puree and cheese to make pizza pinwheels!
We’re looking forward to our next session at the Redwell Centre on Wednesday 3rd December, when we’ll be making seasonal Christmas wraps together. Save your spot here*
*Please note bookings will close at 5pm on Tuesday 2nd December (or sooner if the session is fully booked).