A healthy sweet treat, packed with vitamins A and C, both helping to keep the immune system strong this Halloween!
Prep: 30 minutes
Cook: 18-20 minutes
Serves: 9 piesAllergens: Dairy (optional), eggs, nuts
Ingredients you’ll need:
(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
40ml 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 orange, juiced
40 ml water
60g honey/maple syrup
Equipment:
Hand blender/potato masher / Scales Mixing bowl x 2 /
Whisk / Measuring spoons Grater / Vegetable peeler /
Small saucepan / 9 cm pastry cutter/ring Baking tray /
Rolling pin / Baking paper / Butter knife / Wooden spoon
Teaspoon /Pastry brush
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.
• 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.
• Take the pastry out of the fridge and cut it in half.
• 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.
ENJOY!!
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