A different kind of pumpkin pie

The great pumpkin experimentation continues. Well, kind of. This is a bit of a cheat – I used to make this when I was at Uni, so it’s not exactly a new recipe. But I have only ever made it with the ubiquitous butternut, so am pleased to report sweet dumpling squash is also a good one here – enough sweetness when it roasts to give a good flavour, and given their diminutive size (see the fork in photo for scale!) you won’t be eating pasties for weeks on end.
These are great for your lunch box. Or instead of four individual pasties, you can make one large pie, just place the rolled out pastry to a baking sheet, add all the filling and fold half the pastry over. 
Prep time: 40 minutes (including roasting the pumpkin)
Cooking time: 30 minutes
Makes 4 
500g sweet dumpling squash 
350g onions
2 cloves of garlic, skin on
3 tbsp creme fraiche
250g puff pastry
Milk or a beaten egg for sealing the edges
Wash the squash to get rid of any lumps of mud. No need to peel these little beauties, the skin is thin.  Cut each pumpkin in half and scoop out the seeds. Carefully cut round the stem and button on the base, then cut each half into 6 or so segments.
Peel the onions and try to leave a little bit of the root on, so that when you then cut them into quarters, the pieces should stay together while they roast.
Toss the pumpkin, onion and a couple of garlic cloves in some olive oil and sprinkle on some salt. Roast on a shallow baking tray at 170c for 30 minutes, giving everything a mix round halfway through.  Set aside to cool.
When the filling has cooled a little, stir through the creme fraiche and taste the mixture, adding any seasoning you think it needs.
Roll out the pastry into a square about half a centimetre thick. Cut the pastry into four rectangles and place on a baking tray. Divide the mixture between the four pieces of pastry, placing the filling in one half of the pastry, leaving about a centimetre round the edge to give space to seal the pasty.  (If you have mixture left over, it’s great stirred through pasta or a risotto.) Each pasty should be filled quite well, but you still need to be able to fold the extra pastry over the top. 
Brush a little milk or egg round the edge of each pasty and fold over the pastry, sticking the edges firmly together. Brush the tops with the rest of the egg or milk, and cut a couple of holes in the top to let the steam escape.
Bake at 180c for 30 minutes, or until the pastry is risen and golden.

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