1 + 1/2 cups flour
50g butter, cubed
1/2 cup iced water
500g free range pork mince
1 cup grated pumpkin
1 grated zucchini
1 diced brown onion
2 garlic cloves, diced
1 tsp Worcestershire sauce
1 cup parsley, chopped
1 cup sourdough breadcrumbs (made using 1/2 a loaf of sourdough bread)
1 - To make your dough add the flour and cubed cold butter to your mixer and whisk until a crumbed texture is formed. Swap the whisk attachment over to the dough beater, slowly pour in the water until a dough is formed. Add some flour to your bench, take the dough out and kneed for a few minutes until smooth. Warp the dough in some glad wrap and place the fridge to chill.
2 - Add the sourdough bread to the food processor and blitz until fine breadcrumbs are formed.
3 - Using your grating attachment in the food processor, grate the pumpkin and zucchini.
4 - Preheat the oven to 180c. In a large mixing bowl add the pork mince, diced onion, diced garlic, grated pumpkin, grated zucchini, parsley, breadcrumbs, Worcestershire sauce, 2 eggs and season with salt and pepper. Mix together with your hands until well combined.
5 - Take the dough out of the fridge, remove the glad wrap and place on your lightly floured bench top. With a rolling pin, roll out into a 30x40cm rectangle.
6 - Place the pork mixture along the long side of the pastry into a log, leaving 3 cm on the edge. Fold over the pasty and enclose with a fork.
7 - Separate the egg white from the egg yolk and use the egg yolk to brush over the top of the pastry. Then top with the seeds. Cut into slices and add to a baking tray, lined with baking paper. Bake for 25min or until golden and cooked through.