Privacy Notice: Newsletters may contain info about charities, online ads, and content funded by outside parties. If you have no mozzarella or bocconcini you could use very fresh ricotta instead. Fennel and pea capunti with mozzarellaĬapunti might be pasta shaped to look like empty pea pods, but this recipe puts the peas back into the pods! You can use any mix of available seasonal greens in the sauce, as well as other vegetables such as asparagus, artichoke or broccolini.I have used frozen baby peas to make this dish, but shelled broad beans would also be a good substitute. Cool on a wire rack, then serve with tonkatsu sauce or tomato chutney (if desired). Sprinkle with sesame seeds, then bake for 30 minutes until golden brown. Cut each log into six pieces using a serrated knife. Brush the entire surface of each log with the glaze. Repeat with the second pastry rectangle and the rest of the filling. Gently turn the roll over and move onto the prepared baking tray. Bring the other edge up and over to meet and overlap it to enclose the filling. Brush the exposed pastry with the egg glaze, then lift one edge of the pastry up and over the filling. Spoon half the filling down the centre of the pastry rectangle, leaving a 2cm border around the edges. You will be able to pat and pull it into shape with your hands. On the well-floured work surface, using a rolling pin, roll the first piece out to a rectangle about 24cm long and 12cm wide. To make the rolls, dust a work surface with flour again. Add the chickpeas to the bowl with the pumpkin and silverbeet mixture, and season with salt and pepper to taste.įor the glaze, whisk the egg and salt in a small bowl and have a pastry brush ready. Cool, then add to the mashed pumpkin.ĭrain the chickpeas in a colander, tip them onto a plate and roughly crush them with the potato masher. Add the silverbeet (or other greens), mix well, cover, lower the heat and cook for a few more minutes until the greens have wilted. While the pumpkin is baking, heat the rest of the oil in a small frying pan over medium heat and saute the onion, garlic and sage for three to four minutes until the onion starts to soften. Allow to cool, then spoon into a large bowl. Remove the pumpkin from the oven (leave the oven on for the pastry) and straight away crush the pumpkin on the tray using a potato masher (it does not have to be completely smooth). Spread in a single layer on a small baking tray and bake for 30 minutes until a skewer easily slips through each piece. To make the filling, put the pumpkin in a bowl, drizzle with half the oil and stir to combine. Put it in a bowl, cover with a cloth and leave for 30 minutes while you prepare the filling. Scrape the rather sticky dough onto your well-floured work surface and give it a quick knead to bring it together into a silky smooth ball.
Process for less than a minute or so until the pastry forms a ball. With the motor running, pour in the water and olive oil mixture. In a food processor, combine the flour and salt. To make the pastry, mix the oil into the water in a measuring cup.įind a clean, flat surface for the dough (such as a benchtop or table) and sprinkle generously with flour.
#Pumpkin pie tarts recipe plus#
Need more than a dozen? Encourage children to use their maths skills by doubling or even tripling the quantities needed.Ģ tbsp extra-virgin olive oil 185ml cold water (¾ cup) 300g plain flour (2 cups), plus extra for flouring Large pinch of salt Sesame seeds, for topping Tonkatsu sauce or tomato chutney, to serve (optional)įor the filling 250g peeled pumpkin, chopped into 2cm chunks 1 tbsp extra-virgin olive oil ½ onion, finely chopped 1 garlic clove, peeled and finely chopped 6 large sage leaves, sliced 3 leaves silverbeet (or Tuscan kale or cabbage), stripped from stems and shredded 1 x 400g tin chickpeas Salt and freshly ground black pepperįor the glaze 1 free-range egg Pinch of saltĮxtra equipment Food processor Colander Pastry brush Rolling pinĪ good recipe for young hands … pumpkin, chickpea & sage ‘sausage’ rolls. This is another good recipe for young hands to exercise and hone their fine motor skills – chopping, mixing, rolling, assembling and sprinkling – as well as introducing a delicious plant-based alternative to meat-based sausage rolls.
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