Butternut Pumpkin Pastry Crust

    Butternut Pumpkin Pastry Crust

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    33 people made this

    About this recipe: I love pies (my favourite meal is pie and mashed potatoes!) but I don't like the fat content of the pastry so I came up with this simple but very delicious idea. Use as you would any ordinary pastry or for pasties. All measurements are approximate. If you don't like the hassle of peeling the butternut pumpkin you can split it in half, take out the seeds and roast in a hot oven until it's soft about 30 - 45 minutes.

    Serves: 12 

    • 250g mashed, cooked butternut pumpkin
    • 400g plain flour, sifted
    • 1 egg

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place the flour, egg and mashed pumpkin into the bowl of a food processor.
    2. Pulse until mixed into a doughy ball. You may need to add a little extra flour. Divide into two equal parts. Knead lightly on a floured board before rolling out and using in a pie or pastie recipe.

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