Ingredients
Filling
1 pumpkin, finely sliced
1 brown onion, finely chopped
100g cheddar cheese, grated
1 tsp Dijon mustard
1 tsp thyme
1 pinch salt
1 pinch black pepper
1 egg
Pastry
350g wholemeal flour
1¼ tsp baking powder
85g butter, cubed
1 egg
1 tbsp water (if needed)
1 egg, lightly beaten, for brushing
Method
Preheat oven to 180°C.
Line a baking tray with baking paper.
Mix all pasty filling ingredients together in a bowl. Set aside.
Put all pastry mix in a food processor and pulse until resembles fine breadcrumbs, make into a dough ball, cover in cling wrap and cool in fridge for 30 minutes.
Separate dough into 2 serves and roll the pastry out on a lightly floured surface and grab a 20cm plate to make a circle.
Spoon a half the filling in the middle of each pasty circle and bring one side of the pastry over to join the other side, crimp and pierce with a small hole.
Brush egg yolk over each pasty to glaze and bake for 30-40 minutes.
*Cover loosely with foil if they are browning too quickly.
