Ingredients
- 225g plain flour
- 1 tsp turmeric
- 100g cold butter
- 1 leek, finely chopped
- 250g cubed pumpkin or squash
- 300ml vegetable stock
- 1 tsp wholegrain mustard
- 4 tbsp crème fraîche
- Salt and pepper for seasoning
- 200g of ham, chunks
- 225g plain flour
- 1 tsp turmeric
- 100g cold butter
- 1 leek, finely chopped
- 250g cubed pumpkin or squash
- 300ml vegetable stock
- 1 tsp wholegrain mustard
- 4 tbsp crème fraîche
- Salt and pepper for seasoning
- 200g of ham, chunks
Mix the flour, turmeric and a pinch of salt in a bowl and rub in the cold butter with your fingertips to a breadcrumb consistency. To bring the dough together, add in a teaspoon of water, maybe two, to bind the mixture. Pop this in some clingfilm and refrigerate while we make our filling.
Preheat your oven to 180°C/350°F/gas 4.
In a frying pan, cook the leeks and pumpkin for 6 – 8 minutes in a drizzle of oil. Add in the vegetable stock and keep it cooking until most of the stock has evaporated. Off the heat, stir in the mustard and crème fraîche and season to taste. Stir in your chunks of ham and now it’s time to assemble.
Grease your muffin tin, and roll out your pastry. Cut discs big enough for the bottom, and slightly smaller ones for the lids. On the lids, cut out your best pumpkin faces! Fill the pies with your mixture, pop on the lids and seal the edges. Bake in the oven for 30 – 35 minutes until the pastry has turned golden and the filling is bubbling through.