Rustic Pumpkin Pasties served with homemade Tomato Relish

Ingredients

• 6 ready rolled sheets of puff pastry
• 2 Tablespoon butter
• 1 large onion finely chopped
• 2 cups finely shredded cabbage 1 cup of fresh or frozen beans
• 1 tablespoon dry mustard
• 180 grams pumpkin grated
• 150 grams grated mature cheddar cheese
• 1 teaspoon salt
• Ground black pepper
• Egg or milk for glazing
• Sesame or poppy seeds for dressing

Method

1. Thaw pastry. Using a bread and butter plate as a guide cut each sheet into a circle, rest while making filling.
2. Melt butter in medium to large fry pan; add onion, cabbage, beans and mustard gently fry for 5 mins.  Remove from the heat and stir in pumpkin and cheese.
   Season with salt and pepper (add more or less depending on taste).
3. Place an equal amount of filling onto each pastry circle.  Brush around the edge with milk or egg.  Join the edges together over the top of the mixture and Pinch firmly together. Place on lined baking tray, use baking paper, prick each pasty with a fork to release steam in the cooking process.  Brush each pasty with milk or egg and sprinkle with either sesame seeds or poppy seeds or do half and half.
4. Bake at 200`C for 10 mins then 180`C for a further 25mins.

Tomato Relish

Ingredients

• 1 ½ kg tomatoes
• 500 gms onions
• 500 gms sugar
• 1 tablespoon curry powder
• 1 teaspoon salt
• 1 teaspoon mixed spice
• Vinegar to cover

Method

1. Peel tomatoes and cut into 1/4.  Chop onions not too finely. Add all dry ingredients and cover with vinegar in a saucepan.
2. Boil for half hour.  Thicken with approx 1tablespoon of corn flour.

Note: Pasties can be served with bought tomato relish, but it is just not the same!

Left over relish can be stored in a jar or air tight container in the fridge. (Great with biscuits and chesse…Yum)

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