I made this recipe over the weekend to clear out the fridge and use of some leftovers.We had a bumper crop of pumpkins this year and Chris picked this one a bit early but I decided to use it anyway.

 I usually make my own pastry for pasties (similar to the one I use for empanadas) but I decided to cheat and use vegan frozen short crust pastry as it was warm in the kitchen which is not great for making pastry! I used fetta cheese but to veganise the dish you could of course, use tofu or cashew nut cheese or almond fetta I’ve used all of these before with good results.



  • Chunk of pumpkin
  • 1/2 onion
  • tablespoon onion jam
  • garlic cloves to taste (I love garlic so always use four times as much as written in a recipe)
  • 500g fetta or tofu
  • 3 cups spinach/silverbeet/rainbow chard
  • 3 tablespoons dukkah
  • 1 cup tinned corn, drained


1. Heat oven to 180c

2. Heat olive oil in a fry pan. Saute onion and garlic over low heat for five minutes. Add diced pumpkin and cook until softened for about 10 minutes.   

                           <a  href="https://4.bp.blogspot.com/-dCl3SLcIbQM/Ux6cOXu2pyI/AAAAAAAAIXg/P0euEu8gwdU/s1600/12981624754_ccac7d7c90_c.jpg"><img src="https://4.bp.blogspot.com/-dCl3SLcIbQM/Ux6cOXu2pyI/AAAAAAAAIXg/P0euEu8gwdU/s1600/12981624754_ccac7d7c90_c.jpg" alt="" width="400" height="285" border="0" /></a><br /> <span style="color: #343435;"><span style="line-height: 15px;"><br /> 3. Add the spinach, silverbeet, corn and fetta and cook for five minutes until  well combined. 4. Stir through dukkah. Allow to cool. 5. Cut each pastry sheet in half to create two strips. 6. Place 1/4 cup of the mixture along the middle of one half of each strip. 7. Fold and seal. Repeat with all the pastry. 

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8.Transfer the pasties to a tray lined with baking paper.<br /> 9. Poke holes in top of each pastie to allow steam to escape and aid crispness of pastry.10. Bake for 15-20 minutes until  golden.

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