A recipe from the Good Food collection.
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- Preheat the oven to moderately hot 200°C (400°F/Gas 6). Lightly grease six 10 cm pie dishes. Cut six 15 cm circles from the pastry, carefully place in the prepared dishes and pleat the pastry to fit. Prick the pastry with a fork. Place on a baking tray and bake for 15–20 minutes, or until lightly golden, pressing down any pastry that puffs up. Cool.
- Meanwhile, steam the pumpkin pieces for about 15 minutes, or until just tender.
- Place a tablespoon of sour cream in the middle of each pastry shell and pile the pumpkin pieces on top. Season with salt and black pepper and drizzle with sweet chilli sauce to taste. Return to the oven for 5 minutes to heat through. Remove from the tins and serve immediately.