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Little Cooks Co Puking Pumpkin and Apple Pies

Cakes Biscuits & Sweet Treats
  • Makes 9 Portions
  • Not Suitable for freezing
  • Preparation 30 minutes
  • 20 minutes cooking time
  • 180 C°, 350 F°, Gas Mark 4

Ingredients

Pastry Ingredients
  • 90g buckwheat or sorghum flour
  • 80g brown rice flour
  • 70g ground almonds
  • 50g tapioca flour
  • 2 tbsp milled flaxseeds
  • 4g cinnamon
  • 1 egg
  • 100g melted butter or 75g coconut oil
  • 40 ml cold water
  • Eggwash = 1 egg whisked with 1 tsp water
Filling Ingredients
  • 150g pumpkin, peeled and grated
  • 1 small apple (approx. 100g), grated (no need to peel)
  • 1 orange, juiced
  • 40 ml water
  • 60g honey/maple syrup

Method

  1. Make the pastry by whisking the dry ingredients together in a mixing bowl
  2. Add the melted coconut oil/butter, and mix in the water a bit at time until the pastry comes together into a dough. Pop in the fridge to chill and firm up while you make the filling
  3. Next, grate the pumpkin and apple and add it to a small saucepan with the orange juice, water and honey/maple syrup and cook for 10-15 minutes until soft and mashable
  4. Transfer to a small plate and pop in the fridge to cool and then blend or mash (with a potato masher) until smooth
  5. Preheat the oven to 180c (non fan assisted) and line a baking tray with parchment paper
  6. Take the pastry out of the fridge and cut it in half
  7. Roll the first half between sheets of parchment paper (this is to prevent sticking), to the thickness of a £1 coin. Use a 9cm cutter to cut out 9 circles, and use a butter knife/spatula to help you lift the pastry circles and place them on the lined baking tray
  8. Next, roll out the other half between parchment and cut out 9 circles again. On the circles, use knife to cut two ‘X’s for the eyes and an oblong circle near the bottom for a mouth
  9. Put about 1 heaped tbsp of the filling on the pastry circles and top with the pastry face. Lightly press the edges to seal – the filling should be visible in the mouth!
  10. Brush the pastry faces with eggwash and put in the oven to bake for 18-20 mins, until golden brown

A healthy sweet treat, packed with vitamins A and C, both helping to keep our immune system strong. No need to be scared of pesky bugs this Halloween!

Equipment:

  • Hand blender/potato masher
  • Scales
  • Mixing bowl x 2
  • Whisk
  • Measuring spoons
  • Grater
  • Vegetable peeler
  • Small saucepan
  • 9 cm pastry cutter/ring
  • Baking tray
  • Rolling pin
  • Baking paper
  • Butter knife
  • Wooden spoon
  • Teaspoon
  • Pastry brush

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