Autumn Vegetable Pastry Squares
ready in 1 hr 15 min.
- olive oil
- 3.333 cups Pumpkin (e. g. Hokkaido, peeled if desired, chopped)
- 1 onion (chopped)
- ⅜ cup dry white wine
- 1 red pepper (chopped)
- 1 tsp paprika
- 1 tsp Curry powder
- ½ cup Pine nuts
- 12 ozs Puff pastry
- To garnish
- cilantro (leaves)
Heat the oven to 240°C (220°C in a fan oven), 475°F, gas 9.
Heat 2 tbsp oil in a pan and fry the pumpkin and onion for 4-5 minutes until golden brown. Add the wine and simmer until almost all the liquid has been absorbed. Remove from the heat.
Mix the pepper, ground paprika, curry powder and pine nuts into the pumpkin. Season with salt and ground black pepper.
Roll out the pastry and cut into four squares (approx. 12x12 cm). Lay the squares on a baking tray lined with baking parchment. Brush with oil and spread the pumpkin mix over them, leaving approx. 1 cm rim uncovered. Bake for approx. 25 minutes until golden brown.
Garnish with coriander leaves. The tartlets may be served with rocket salad if desired.