Twisted pasties with pumpkin & pear

A  twist on this old favourite - the delicate Tickler crunch mixed with pumpkin and pear creates a pasty treat that leaves you wanting more and more...

Makes: 4

What you need:

• 500g pack shortcrust pastry
• 350g peeled and deseeded pumpkin (about half a small pumpkin)
• 1 medium onion
• 1tbsp sunflower oil
• 100g Ticker, cut into 1cm cubes
• 1 Conference pear, cut into small chunks
• 1tsp chopped fresh sage
• 1tbsp pumpkin seeds
• 1 egg, beaten

What you do:

1. Metal baking tray, baking sheet, flour for dusting
2. Preheat oven to Gas mark 6/ 200C. Dice pumpkin and onion into 1cm chunks, mix with oil and place on a baking tray. Roast for 25-30minutes until tender and golden. Transfer to a bowl. Add Tickler to bowl, with pear, sage and half pumpkin seeds. Season with salt and plenty of freshly ground black pepper.
3. Roll out pastry on a lightly floured surface to the thickness of a £1 coin. Cut 4 circles approx 18cm diameter, using a small plate as a template. Brush the pastry with beaten egg and then spoon a quarter of the filling into the centre of each round. Fold up the sides of the pastry, sealing in the filling, and pinch the edges together to seal firmly. Crimp the seam using your fingers and transfer to a baking sheet. Brush the pastry liberally with beaten egg and scatter over the remaining seeds.
   
4. Bake for 30 minutes or until the pastry is crisp and golden. Serve hot or allow to cool.

Handy cook's tip:

Present piping hot from the oven, or cool for a truly luscious lunch box.

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