Argentine Pumpkin, Cheese and Mild Chimichurri Hand Pies

Instructions

1. 1

   Preheat the oven to 220°C/425°F. Place the pumpkin on a tray and toss it with 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, the sweet paprika, and a pinch of black pepper. Roast for 25 minutes, until tender and lightly caramelized on the edges.

2. 2

   While the pumpkin roasts, heat a skillet over medium heat with 15 ml (1 tbsp) olive oil. Add the onion and cook for 8 minutes until soft. Stir in 1 minced garlic clove, half of the dried oregano, and half of the crushed mild chili; cook 1 minute more. Remove from the heat.

3. 3

   Transfer the roasted pumpkin to a bowl and mash it roughly with a fork. Mix in the cooked onion and let it cool for 10 minutes. Then add the grated cheese and stir well to create a thick filling.

4. 4

   For the mild chimichurri, combine the parsley, 1 minced garlic clove, red wine vinegar, the remaining dried oregano, the remaining crushed mild chili, a pinch of salt, and a pinch of black pepper in a small bowl. Stir and let sit for 5 minutes.

5. 5

   Lightly roll out the puff pastry and cut it into 8 equal squares. Place 2 tablespoons of pumpkin filling and 1 teaspoon of the mild chimichurri in the center of each square, taking care not to wet the edges too much.

6. 6

   Beat the egg and lightly brush the edges of each square. Fold into triangles or rectangles, seal well with a fork, and place the hand pies on a tray with space between them.

7. 7

   Brush the tops with the remaining beaten egg and sprinkle with the sesame seeds. Bake at 200°C/400°F for 18 to 20 minutes, until the pastry is puffed and deeply golden.

8. 8

   Let the hand pies rest for 5 minutes before serving so the filling can settle and the cheese stays creamy.