date:Apr 11, 2014
Ingredients
500g kent pumpkin, peeled, deseeded, coarsely chopped
300g (2 cups) self-raising flour
1/2 teaspoon salt
40g butter, chopped
2 tablespoons buttermilk
1 tablespoon caraway seeds
Herbed mascarpone
1 x 250g ctn mascarpone
1 bunch fresh chives, finely chopped
1/4 cup chopped fresh continental parsley
1 tablespoon chopped fresh dill
Method
1. Preheat oven to 220C. Line a baking tray with non-stick baking paper. To make the herbed mascarpone, combine the mascarpone, chives, parsley