This is a great recipe for using up leftover pumpkin. The little quiches, made in muffin pans, are a good finger food for parties, with Halloween just around the corner, or, as the days are getting warmer here in New Zealand, they are nice for taking on picnics.

Pastry

150 g wholemeal flour
150 g plain flour
150 g butter or dairy-free spread (I use Olivani)
cold water to mix

Sift the flours into a bowl. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Add cold water a little at a time and mix until the dough forms a ball. Chill the pastry for half an hour before rolling it out.

Filling

1-2 cups cold mashed pumpkin
2 eggs
¼ cup milk or dairy-free alternative (I use oat milk)
1 teaspoon crushed garlic
1 teaspoon curry powder
1 teaspoon savoury yeast flakes (optional)
2 tablespoons chopped parsley
2 spring onions, chopped

Heat the oven to 200°C.
Whisk the eggs and milk together. Whisk in the pumpkin, then add all the other ingredients and mix.
Roll out the pastry and cut into 12 rounds, using a mug or cup. Grease the muffin tins with a little oil, then place a pastry round into each hole. Divide the filling between the rounds, being careful not to overflow. Any leftover filling can be used to make extra quiches with the leftover pastry. Cook for 30 minutes.