These super tasty vegetarian pies take a little bit of effort but they are totally worth it.
Pumpkin is one of my favourite ingredients, I just can’t get enough of it. I especially like it roasted and if there’s some valued added chilli and garlic, I’m there!

These pies are super delicious and although you can skip the spicy pastry and use frozen pastry sheets, there’s something so satisfying, not to mention so tasty about making your own pastry. Plus the spices in the pastry really takes it to a whole new level.

These pies are not tricky at all but there are a number of stages both in preparing the filling and in making the pastry so make sure you have some time on your hands. They make a great vegetarian main if you’re entertaining or eating on a special occasion.
These freeze really well too, just defrost them thoroughly, then cover with foil and heat in a hot oven for 20-30 minutes. Delish! 
Makes 6 individual pies
Ingredients
FOR THE PIE FILLING
900g pumpkin, chopped coarsely
4 cloves garlic, unpeeled
1/2 teaspoon dried chilli flakes (optional)
1 tablespoon olive oil
3 eggs, beaten lightly
1/2 cup (125ml) pouring cream
1/4 cup sage leaves, chopped coarsely
FOR THE TOPPING
75g feta cheese
2 tablespoons pine nuts
FOR THE SPICY PASTRY
1 1/2 cups (225g) plain flour
1 teaspoon ground coriander
1 teaspoon cumin seeds
125g cold butter, chopped coarsely
1 egg yolk
2 tablespoons ice cold water, approximately

How to

Preheat oven to 220C.
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