Makes 8 Pasties
o 450g of pumpkin, skinned with no seeds
o 2 large potatoes (if you don't want to use the potatoes you can substitute it with an extra 300 g of pumpkin)
o 2 sheets of puff pastry
o 1 large brown onion
o 1 teaspoon of chopped chives
o soy sauce added to taste
o hoisin sauce added to taste
o oil for cooking
o 1 egg
**NOTE: This recipe makes more than enough pasty filling, so you can make larger pasties if you wish. It's okay to have a small amount of filling leftover.
Step 1: Preheat the oven to 200 degrees Celsius
Step 2: Half-fill a large saucepan with water and heat on high until it is a rolling boil. While you are waiting, peel the potatoes, and chop them and the pumpkin into rough 2-3cm cubes. Put these into the saucepan, and when it has come back up to boil, cook for 15-20 minutes, until the pumpkin and potato is nice and soft (mashable).
Step 3: Finely dice the onion, and gently fry it in a small amount of