Puking Pumpkin & Apple Pies

A spooky seasonal way to enjoy apple pies!

Aprons on? Let‘s Cook!

30 mins
18-20 mins

These pies may look gruesome, but they are packed full of goodness. The wheat and gluten-free pastry combines wholegrains and seeds, perfect for helping to add more plant-based sources of fibre and nutrients. And the filling combines two seasonal favourites, pumpkin and apples to make a deliciously, naturally sweet filling packed with vitamins A and C, both important for keeping your immune system healthy and helping to fight off infections

Ingredients

Pastry ingredients

  • 90g buckwheat or sorghum flour
  • 80g brown rice flour
  • 70g ground almonds
  • 50g tapioca flour
  • 2 tbsp milled flaxseeds
  • 4g cinnamon
  • 1 egg
  • 100g melted butter or 75g coconut oil
  • 40 ml cold water
  • Eggwash = 1 egg whisked with 1 tsp water

Filling ingredients

  • 150g pumpkin, peeled and grated
  • 1 small apple (approx. 100g), grated (no need to peel)
  • 1 medium orange, juiced
  • 40 ml water
  • 60g honey/maple syrup

 

Equipment

  • Hand blender/potato masher
  • Scales
  • Mixing bowl x 2
  • Whisk
  • Measuring spoons
  • Grater
  • Vegetable peeler
  • Small saucepan
  • 9 cm pastry cutter/ring
  • Baking tray
  • Rolling pin
  • Baking paper
  • Butter knife
  • Wooden spoon
  • Teaspoon
  • Pastry brush

Allergens

Egg, nuts, dairy (optional)

Directions

1 Make the pastry by whisking the dry ingredients together in a mixing bowl
2 Add the melted coconut oil/butter, and mix in the water a bit at time until the pastry comes together into a dough. Pop in the fridge to chill and firm up while you make the filling
3 Next, grate the pumpkin and apple and add it to a small saucepan with the orange juice, water and honey/maple syrup and cook for 10-15 minutes until soft and mashable and the liquid has evaporated
4 Transfer to a small plate and pop in the fridge to cool and then blend or mash (with a potato masher) until smooth
5 Preheat the oven to 180c (non fan assisted) and line a baking tray with parchment paper
6 Take the pastry out of the fridge and cut it in half
7 Roll the first half between sheets of parchment paper (this is to prevent sticking), to the thickness of a £1 coin. Use a 9cm cutter to cut out 9 circles, and use a butter knife/spatula to help you lift the pastry circles and place them on the lined baking tray
8 Next, roll out the other half between parchment and cut out 9 circles again. On the circles, use knife to cut two ‘X’s for the eyes and an oblong circle near the bottom for a mouth
9 Put about 1 heaped tbsp of the filling on the pastry circles and top with the pastry face. Lightly press the edges to seal - the filling should be visible in the mouth!
10 Brush the pastry faces with eggwash and put in the oven to bake for 18-20 mins, until golden brown

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