A tasty autumnal pasty filled with colourful seasonal veg and a bit of spice to keep out the chill. The dough is malleable and easy to use and makes for a wonderfully buttery and flaky pastry.
Fry the pumpkin with the olive oil in a large pan for 5 minutes or so. Add the garlic, chilli and sage and stir fry for a couple of minutes.
Add the chard stalks and stir fry for another couple of minutes, then add the chard greens, tamiri and pepper.
Put a lid on the pan and cook gently for 5 minutes. You may need a splash of water if it's looking too dry.
Take off the heat, allow to cool, then crumble in the feta cheese, add a squeeze of lemon juice and stir.
Pastry
Cut the butter into the flour and salt, then either rub between your finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.
Stir in the yoghurt with a knife until the mixture comes together into a ball.
Cover and leave to rest in the fridge or a cool place for ½ hr.
Roll out on a floured surface to about 2mm thick.
Cut into 6 circles using a 17cm side plate as a guide, gathering the unused bits and re-rolling as necessary.
Place a couple of heaped tbsp of the filling in the middle of the circles and bring the sides up around it to meet in the middle. You want a well stuffed pasty, so add a little more filling if you think it can take it. Crimp the pastry together with your fingers in true Cornish fashion.
Place on a buttered baking tray and bake in a preheated oven at 200℃ (400℉, Gas 6) for 20-25 minutes when the pastry should be golden on top and crisp underneath.
Notes
Makes 6 x 17cm pasties.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.