Sweet pumpkin pastries

Sweet pumpkin pastries

[col type=”three-fourth”]

James Martin’s easy pumpkin recipe is perfect for a sweet snack or deliciously different dessert.


  • 1kg/2lbs 2oz pumpkin, peeled, roughly chopped
  • about 500g/1lb caster sugar
  • 1x 300g/10½oz pack filo pastry
  • vegetable oil, for frying
  • 50g/2oz icing sugar

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. Bake the pumpkin pieces for 30 minutes, or until tender.

  3. Weigh the cooked pumpkin and measure two-thirds of its weight in sugar (e.g. if the pumpkin weighs 750g/1lb 10oz, use 500g/1lb sugar). Place the pumpkin into a food processor and blend until smooth.

  4. Transfer the pumpkin into a saucepan with the sugar and cook over a low heat, stirring occasionally, for 30 minutes. Set aside to cool.

  5. Lay out two filo sheets on a lightly floured surface. Cut the sheets into rectangular pieces measuring 7.5cm x 15cm/6in x 3in.

  6. Place a spoonful of pumpkin purée at one end of the pastry sheet. Fold one corner of the pastry over the mixture so that it forms a triangle, then fold the remaining pastry over the top to continue the triangle pattern. Repeat until all of the pastry has been folded and you have a triangle-shaped pastry. Brush the end of the pastry with water and seal. Repeat with the remaining filling and pastry.

  7. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F (use a probe thermometer to check the temperature if you’re not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don’t leave unattended).

  8. Carefully place the pastries into the hot oil and cook for 2-3 minutes or until just cooked through. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper.

  9. Dust with icing sugar and serve warm.

[/col][col type=”one-fourth last”]

James Martin recipes from Saturday Kitchen Best Bites

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 4