Pie or Pasty - you choose Pumpkin Chickpea Potato Filling
As the temperatures drop, warm, hearty dishes like pies and pasties become comforting hearty meals that are perfect for cozying up at home.
Autumn brings an abundance of vegetables like pumpkin and root vegetables.
It is often a time for family gatherings making it ideal for sharing homemade pies that brings everyone together.
Why we love making these:
Make the filling ahead of time, 1-2 days ahead.
Complete meal with a side salad.
Portable snack or lunch.
Perfect for Leftovers.
Also perfect for utilizing leftovers for other autumn meals, helping to reduce waste and create new delicious dishes.
Filling:
Ingredients
2 Sheets, Frozen Puff Pastry, thawed (may require more if making pasties)
500g Potatoes, cubed smaller than pumpkin
300g Pumpkin, cubed
2 Tbsp, The Salty Greek
Olive Oil
1 Tbsp, Butter
1 Onion, finely diced
1 Tbsp, Garlic mince
400g can Chickpeas, rinsed and drained
200g Passata or chopped tomatoes
1/2 Cup, Vegetable or Chicken Stock
1 Tbsn, Pomegranate or Fig Syrup
Optional: 200g fetta or grated parmesan.
1 egg, 1 tsp milk
Recipe Steps
Pre-heat oven to 180C fan-forced.
Place the pumpkin and potato cubes in a bowl, drizzle oil to cover and toss to combine. Spread on a prepared baking tray lined with baking paper. Roast for about 30 minutes, if you remember gently shake the pan halfway.
Heat 1-2 tablespoon olive oil and butter in a medium saucepan over medium heat. Add onion and garlic and season with The Salty Greek. Cook for about 5 minutes stirring occasionally. Add chickpeas, tomatoes, stock, syrup. Bring to simmer then turn off heat and allow to cool for about 15 minutes.
If making pie: In a baking dish approx 25x27cm and 7cm deep add the pumpkin/potato mix and the chickpea mixture and stir gently. **Optional add chopped feta or grated parmesan cheese. Place puff pastry sheets gently over to fit over the top of the pie dish. Trim any excess. Use the excess pastry to decorate the top if you like. Slit or cut a hole on the top, this allows steam to escape during baking, so it doesn’t become soggy.
If making pasties: Divide the puff pasty sheet into the size of pasties you want, large or small. Spoon onto half of each pasty, fold over and crimp edge with a fork. ** see note below
You can lightly beat egg and milk together, and gently brush over the pastry. Bake for approx 30 minutes until pastry is golden and looks flaky. If making vegan option, spray oil over the pastry.
Transfer pie or pasties to a wire rack for about 5-10 minutes to cool slightly, then serve.
** Note: you can shape your pasties into squares, triangles, rectangles or use a plate to shape circles to make half round pasties.
