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Halloween inspired pumpkin pockets

Halloween inspired pumpkin pockets

Halloween inspired pumpkin pockets

By Abbigail Damon

500g pumpkin, roasted and pureed and cooled
1 egg
½ cup brown sugar
1 tsp cinnamon
Pinch of nutmeg
1tsp vanilla paste
Pinch of salt
500g puff pastry

Preheat the oven to 190C. In a mixing bowl combine the pumpkin puree, egg, sugar, spices, vanilla before adding the salt. Mix until well combined.

On a lightly floured surface unroll the pastry. Cut out as many pumpkins or any shape of your choice. Make sure that you have a even number.
Place half of the pumpkin cut outs on a greased baking tray about 2 cm apart from one another. Top each pastry with about 1 tablespoon of the pumpkin mixture before closing with the remaining pastry cut out.
Seal the edges with water and a fork and score the pastry to create a little window. Egg wash and bake for 12-15 minutes until golden brown. Once cooled garnish with a very light dusting of icing sugar.

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