- Weigh out the flour and salt into a bowl and rub in the butter/margarine until it resembles breadcrumbs.
- Add 5 – 6 tbsp of cold water to bring the mix together. The pastry dough will look and feel like there is too much water in it, but this is fine. For best results wrap the pastry in cling film or put into an airtight tub and refrigerate for at least 30 minutes before use.
- On a well dusted surface, knead/work the pastry for 1 – 2 minutes (this makes the pastry smoother and easier to work with). Roll out the pastry to the required thickness and cut to shape using a plate or bowl to cut around.
- To make the filling, weigh all the filling ingredients into a small saucepan and apply a low heat for 20 – 25 minutes, or until the potato and pumpkin have cooked. Keep the lid on the saucepan during cooking.
- Place 2-3 tbsp of pasty filling* on one half of the pastry and carefully lift the other half over the filling. Seal the edges by running a wet finger around the pastry and pressing together. (You can also use beaten egg or milk to do this). If you like to glaze your pastry you can do so by brushing it with either beaten egg or milk (this helps the pastry to brown).
- Place the pasties on a greased baking sheet and bake at 200°C/400°F/Gas Mark 6 for 15-20 minutes.
- Remove from the oven and allow to cool for a couple of minutes before transferring the Pumpkin & Potato Pasties onto a wire rack.
Pre-heat the oven to 180°C (170°C for fan assisted) and lightly grease and line a 20cm loosebottomed tin.Toss the raspberries in no more than 1 tbs flour to help prevent them sinking.Sift the flours, baking powder and bicarbonate of soda together into a bowl.In a...