Uzbek Somsa Pumpkin Pastries

Ingredients

• 2 sheets thawed puff pastry
• 3 cups grated pumpkin or butternut squash
• 2 large onions, finely diced
• 3 tbsp neutral oil or melted plant-based butter
• 1 1/2 tsp cumin seeds
• 1/2 tsp ground coriander
• 1 tsp sugar
• 2 tbsp plant milk, for brushing
• 2 tbsp sesame or nigella seeds
• 1/4 cup chopped dill
• Salt and black pepper

Steps

1. Toss the grated pumpkin and diced onion with 1 1/2 teaspoons salt and leave for 20 minutes in a colander.
2. Squeeze the mixture hard in handfuls until barely any liquid comes out. Wet filling will leak, steam the pastry from inside, and glue the somsa to the tray.
3. Mix the squeezed filling with the oil, cumin seeds, coriander, sugar, and plenty of black pepper. Taste and season firmly; pumpkin needs more salt than expected.
4. Do not cook the filling. Somsa filling goes in raw and cooks inside the pastry, which is why it must be grated finely and squeezed dry.
5. Heat the oven to 400F (200C) and line a sheet pan with parchment.
6. Roll each pastry sheet out and cut it into four squares. Spoon filling into the centre of each.
7. Fold two opposite corners into the centre, then the other two, pressing the seams firmly to seal into a square parcel, and set them seam side down.
8. Brush with the plant milk, scatter with the seeds, and bake for 30 to 35 minutes, until deep golden and puffed. Rest 5 minutes and serve with the dill.

Allergen note: Contains gluten and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.