STREAMING NOW: Carnivorous

Mini Spiced Pumpkin & Pine Nut Pasties

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I found this on the back of a puff pastry packet and it looked very nice.”
18 Pasties

Ingredients Nutrition

  • 2 teaspoons olive oil
  • 12 medium onion, finely chopped
  • 1 garlic clove, crushed
  • 500 g butternut pumpkin, peeled and finely chopped (final result should be approx 250g)
  • 12 teaspoon cumin
  • 14 teaspoon allspice
  • 2 teaspoons chopped coriander
  • 25 g soft feta, crumbled
  • 3 sheets puff pastry, thawed
  • 1 egg, beaten with 1 t of water
  • 2 tablespoons pine nuts, chopped
  • 1 cup water
  • salt, to taste
  • pepper, to taste


  1. Preheat oven to 200 degrees C or 180 for fan forced ovens.
  2. Heat oil in a small pan, cook onion and garlic over low heat for 5 minutes.
  3. Add pumpkin and spices, cook 2 minutes then cover with 1 cup water and simmer for 5 minutes or until tender. Remove to a bowl and mash.
  4. Add coriander and feta, season with salt and pepper.
  5. Cut 6, 8cm circles from each pastry sheet. Place 2 teaspoons of the mixture in the center of each circle, brush the edges with the egg mixture then fold and seal.
  6. Brush pasties with more egg and sprinkle over pine nuts, pressing on to stick.
  7. Bake for 15 minutes or until golden.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a