recipe (makes 24)
About 4 pre made pastry dough, can be found in the refrigerated section of your local grocery store
1.5 lb butternut pumpkin, peeled and chopped into small pieces
⅓ cup extra virgin olive oil
sea salt
cracked pepper
4 onions, thinly sliced
¼ cup chopped sage leaves, about 24 full leaves for garnish
⅓ cup sherry vinegar
⅓ cup raw sugar
1 lb chorizo, removed from casing and finely chopped
2 tsp smoked paprika
1 egg, lightly beaten
method
Preheat oven to 392 f. Place the pumpkin on a baking tray lined with non-stick baking paper. Drizzle with 2 tablespoons of oil and sprinkle with salt and pepper. Roast for 40 minutes or until golden. Set aside to cool.
While the pumpkin is roasting, heat the remaining 2 tablespoons of oil in a large non-stick frying pan over medium heat. Add the onion and shredded sage and cook, stirring occasionally, for 20–30 minutes or until soft and golden. Add the vinegar and sugar, stir to combine and cook for a further 5 minutes or until caramelized. Add the chorizo, paprika and pepper and cook, stirring, for a further 6–8 minutes or until the chorizo is cooked through. Transfer the mixture to a large bowl and refrigerate until cool. Add the pumpkin and fold to combine.
While the filling is cooling, on a lightly floured surface, roll out the pastry dough sheets and use a rolling pin to help flatten the sheets. Using a 3 in-round cutter, cut 48 rounds from the dough. Place 1 tablespoon of the filling onto each of 24 of the rounds. Brush the edges with egg and top with the remaining rounds, pressing the edges to seal. Using a sharp knife, make a small slit on the top of each pie. Brush the pie tops with egg and press with the extra sage leaves to decorate. Place on a baking tray lined with non-stick baking paper and bake for 15 minutes at 392 f until golden. Enjoy!
original recipe can be found here
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