
Golden Pumpkin Pockets
Makes 6 pockets (6 servings)
Ingredients
- 12 slices Bread
- 300g Pumpkin, deseeded, peeled and cut into cubes
- 2 tsp Honey
- 1 tbsp Low-fat milk
- 1/2 Apple, medium-size, unpeeled and diced
- 1/4 Egg, lightly beaten
- 1/2 tsp Sesame seeds (Garnishing)


Method
- Preheat the oven to 200 ̊C.
- Steam the pumpkin cubes for about 5 minutes or until the flesh is tender when pierced with a fork.
- Remove from the heat and transfer to a bowl. Mash the pumpkin well, using a fork.
- Add honey and low fat milk to the mashed pumpkin. Mix well.
- Add in diced apples. Mix well and set aside.
- On a cutting board, cut the bread into round shape using a round cutter. Flatten the round bread with a rolling pin and trim off approximately 1.5 cm from the bottom of the bread. Repeat this step for remaining slices of bread.
- On a slice of cut bread, spread about 2 heaped tablespoons of pumpkin and apple mixture at the center of bread. Top with another slice of bread and lightly press the edges of the bread to seal it. Repeat this step for remaining pumpkin and apple mixture.
- Brush the pockets with egg wash and sprinkle some sesame seeds on top.
- Bake the pumpkin pockets at 200 ̊C for about 6 to 8 minutes or until golden brown. Serve warm.
Note: The bread crusts can be baked to make crunchy bread sticks.
Nutrition Information Panel
Approximate Nutritional Analysis Per Serving
Golden Pumpkin Pockets
Servings per recipe: 6
Per Serving | |
---|---|
Energy | 186 kcal |
Carbohydrate | 34.8 g |
Protein | 7.9 g |
Total Fat | 2.4 g |
Saturated Fat | 0.6 g |
Dietary Fibre | 3.6 g |
Cholesterol | 8 mg |
Sodium | 277 mg |