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Behind the scary faces lies a tasty veggie filling which is sure to keep the little monsters happy.
SERVES 10 PREP 60 MINUTES COOK 60 MINUTES
Ingredients:
Method:
1. Preheat the oven to 200ºC/fan 180ºC/Gas 6
2. To make the pastry, whizz the flour, turmeric, paprika, salt and butter into a crumb texture
3. Mix 1 egg yolk with 75ml water, add to the blender and pulse until the mixture comes together
4. Tip the dough onto a clean work surface and bring together with your hands
5. Knead briefly into a smooth ball
6. Wrap in cling film and chill for at least 30 mins
7. While it’s chilling, toss the sweet potato and pepper in 1 tbsp of the oil in a roasting tin, and season
8. Roast for 15 mins or until just tender
9. Heat the remaining oil in a frying pan and cook the onion and garlic gently for 10 mins, until soft
10. Stir in the oregano and chilli, then the sweet potato, pepper and spinach
11. Cook for 1-2 mins until the spinach has wilted, season and leave to cool before adding the Feta
12. Half the pastry and roll out on a floured surface to a thickness of 3-5mm
13. With a pumpkin template, cut out 10 shapes from each half
14. Transfer to a lined baking tray and chill in the fridge
15. Put a heaped tablespoon of filling in the centre of 10 pumpkins
16. Brush some of the remaining egg yolk on the edge of each, then place the other pumpkins on top
17. Press the edges to seal, and crimp with a fork
18. Chill for 10-15 mins until firm
19. Cut out faces using a small, sharp knife, then brush all over with more egg yolk
20. Bake for 25-30 mins, until the pastry is crisp and golden
21. Leave to cool a few minutes before serving
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