Pumpkin Pasties - fully veganised and ready to rock

I made these and they are freakin yummy:-

 

Pumpkin pasties

• Pumpkin pasties

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Ingredients

• 225 g peeled pumpkin, cut into 1cm cubes I used butternut squash
• 1 onion, finely chopped
• 1 small clove garlic, crushed- i used a jar of ready mashed  - not the whole jar mind!!
• 50 g strong cheddar cheese, grated- I used nutritional yeast flakes
• 1 tbsp sunflower seeds, lightly toasted- i doubled this amount
• 1 tbsp pumpkin seeds, lightly toasted - I trebled this - I like crunch
• 2 tsp chopped sage   fresh from me garden no less!
• 1½ tbsp crème fraîche - I ommitted this
• 225 g ready-made shortcrust pastry - 2 packs - it made 8 not 4, they lied!!
• 1 large egg, beaten- not needed - use soya milk to glaze 
• green salad, to serve (optional)- salad?????...CHIPS!!! :-)

Method

1. Put the pumpkin in a steamer basket set over a pan of boiling water. Steam for 3-5 minutes until tender but not disintegrating. Set aside on a plate to cool.

2. Preheat the oven to 180C/gas 4. Line a baking sheet with non-stick baking parchment.

3. In a bowl, mix together the onion, garlic and grated cheese. Stir in the seeds, sage and crème fraîche, and season with salt and pepper.

4. Roll out the pastry and cut it into 4 x 20cm circles, using a plate as a template.

5. Place a spoonful of filling in the centre of each circle. Brush the edges with beaten egg. Fold the pastry over to make a semi-circle and seal the edges well. Crimp with a fork or your fingers. Brush the outside of the pasties with beaten egg.

6. Place on the baking sheet and bake for 30 minutes or until golden brown.

7. Serve warm, with a green salad if liked.