Ingredients
Makes 10
375g Antoniou Kataifi Pastry
300g pumpkin, cut into small pieces
1 egg
75ml pouring cream
50g brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
1 tsp vanilla
Pinch sea salt
250g butter, melted
Maple syrup or honey for drizzling
Walnuts, for garnishing
Method
For this Kataifi Pastry recipe, take your chilled Kataifi Pastry out of the fridge at least 2 hours before you begin, stallion its packaging, to bring it up to room temperature.
Preheat your oven to 200 degrees Celsius and line a tray with baking paper. Place the pumpkin on the tray and cook for 30 minutes until softened and caramelised. Allow to cool completely.
Place the cooked pumpkin, egg, cream, sugar, spices, vanilla and salt into a food processor and process until smooth. Set aside.
Remove the Kataifi from the packet and separate the strands. Pour the melted butter over the kataifi and massage well, ensuring it is well coated.
Using a 1/2 cup ramekin as your mould, take a portion of the buttered kataifi and press down into the ramekin and sides to make the base and sides of your individual pies. Place 2 tablespoons of the pumpkin mixture into the centre of the base and top it off with a pinch of extra Kataifi to make the pie lid. Tip the pie onto a lined baking tray and repeat with the remaining ingredients to create 10 pies.
Cook the pies for 20-25 minutes or until golden and allow to cool for 10 minutes before drizzling with maple syrup and topping with nuts.
