Hot Spiced Pumpkin Pies

INGREDIENTS

250g pumpkin diced
4 tablespoon semi skimmed milk
2 eggs
3 tablespoon runny honey
1 teaspoon ground ginger
¼ teaspoon ground mixed spice
325g shortcrust pastry chilled
A little plain flour for dusting
A little milk for glaze
A little caster sugar for sprinkling
A little butter for greasing

METHOD

1. Preheat oven to 190' lightly grease muffin tins
2. Put pumpkin in a steamer cover and set over a pan of gently simmering water
3. Puree with milk in a liquidizer until smooth. Cool slightly then mix in the eggs,honey,ginger and mixed spice
4. Roll pastry out thinly on a lightly floured surface using a plain cookie cutter cut out 24 pieces. Press on muffin pans
5. Brush the top edges of the pie cases with milk. Then spoon the filling
6. Roll the remaining pastry trimmings out thinly. Use a sharp knife cut any tiny leaves and mark on veins. Brush these with milk arrange them over each pie and sprinkle with a little sugar
7. Bake for 15min or until the leaves are. Golden and filling is set. Leave in tin to cool for 10min then loosen with a spatula put onto wire rack to cool. Serve warm or cold sprinkle with a little extra sugar

INFO & TIPS

Makes 24

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