Walnut and Cranberry Pumpkin Triangles

As with all my recipes, this has been tried and tested on many non-vegans or non-vegetarians. This was a major hit! I served these for a light lunch for 8 people. These are very freezable and i will be eating these right through the exam period.

Serves 4 (8 triangles) It is very easy to make more or less.

Ingredients 

1/4 large butternut pumpkin (1/2 a small one)
2-3 sheets of vegan puff pastry (in Australia we have Borg's which i buy at the grocery store)
Handful of dried cranberries
Handful of walnuts (crushed)
1/2 Cup cashews
Sage
Parsley

Method 

1. Soak the cashews in water for 2 -3 hours (if you don't have time don't worry too much) 
2. Cut pumpkin and bake in over for 1 hour at 180c (350c), or until soft.
3. Whilst pumpkin is cooking blend together cashews, sage and 1/2 water until smooth.
4. Next blend the pumpkin into the cashew mix until smooth (or you can mash the pumpkin)
5. Add the parsley, cranberries and walnuts, and mix in
6. Cut the puff pastry into squares and then triangles
   
   
   
    
7. Place some of the mixture on one triangle and cover and seal with another. (you can brush the edges with water because this makes them seal better)
8. Freeze the triangles as you make them (they puff up more if you cook them from frozen)
9. Bake in over for 15 mins, or until crisp
10. Serve