Spiced Pumpkin Parcels

It’s cold tonight so I thought I’d cook something with a bit of heat in it. Pastry can be a hit and miss affair when it’s gluten free, so if you’re not sensitive to gluten, look up some samosa pastry that you can use for this recipe. 

For the gluten free pastry I used a recipe from epicurious.com :

2 cups gf flour

3/4 cup corn flour

1/4 cup toasted black sesame seeds (white works too)

1/4 cup tapioca flour

1 tsp xanthan gum

1/2 tsp Himalayan salt

After mixing all of this together I added:

1 cup water 

2 tbsp olive oil

The filling was made with:

2 cups cooked, pumpkin/sweet potato mash

1 cup garden peas

100g leeks

2 cloves crushed garlic

1 tsp turmeric

1 1/2 tsp yellow mustard seeds

1/2 tsp dried chili flakes

1/4 tsp ground cardamom 

1 tbsp olive oil

Directions:

  1. Make the pastry and let it sit in a bowl covered with a cloth whilst you make the filling
  2. Heat the olive oil and add the mustard seeds to the hot oil. They should pop but don’t let them burn
  3. Add the rest of the spices and salt
  4. Add the leeks and fry for a minute, then the peas
  5. Add the mashed vegetables and garlic and cook for a few minutes mixing it all well
  6. Roll out the pastry on a dusted board and cut into decent sized rectangles. You can cut around these and reuse the scrap pastry for extra rectangles
  7. Put a heaped tablespoon of filling in the centre of each rectangle and fold it over, using a fork to press the edges down. Cut around it to tidy it up 
  8. You can either air fry, deep fry, or for a healthy version, I brushed mine with olive oil and baked them at 180 C for 25 minutes, fan assisted



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