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Mini pumpkin ‘Farls’

Updated: Nov 19, 2020

Recipe by Clare Mcelhatton.

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Pumpkin puree is used instead of potato for this simple Farl (or potato cake) recipe. Perfect with breakfast, brunch or as a snack. The recipe can be scaled up depending on how much squash is available and the Farl’s can also be frozen. This recipe uses Queensland Blue squash but almost any pumpkin or winter squash would work.

Serves 2

  • 190g pumpkin/squash puree (see below)

  • 1 tsp salt

  • 100g self raising flour (or 100g plain flour and 1tsp baking powder)

Pumpkin Puree

The quantities will depend on how much squash is being used, the thickness of the skin and the moisture content. Generally, for 190g of puree, use 250g of pumpkin. Make more than you require and it will keep in the fridge for 2-3 days and in the freezer for a month. Add to pasta, soups, stews, curries and even porridge. The cooking water, especially if spiced, can be used as a stock for ramen, soup or risotto.

  1. Cut the squash into large chunks. Scoop out the seeds and flesh. Make sure it is washed well and all traces of soil are washed off

  2. If making a stock too, add the flesh & seeds- if not these can be composted

  3. Place in a large pan and cover with cold water

  4. Add spices if desired: black peppercorns, star anise, cloves & cinnamon sticks will work well

  5. Bring to the boil and simmer until all the pumpkin has softened

  6. Drain (keeping the water) and allow to cool

  7. Once cool, use a spoon to scrape all the flesh from the skin

  8. Using a hand blender or food processor, blend the flesh into a smooth puree. Add a little water as necessary


  1. Take 190g cold squash puree and mix in 1tsp salt

  2. Sift in 100g of flour

  3. Using a spatula or wooden spoon, gently fold in the flour. Don’t overmix

  4. Add more flour if the dough is too wet and sticky

  5. Lightly flour a clean surface and knead the puree & flour mix lightly until a soft dough has formed

  6. Take a ¼ of the dough and roll out on the floured surface to about 0.5cm thickness

  7. Using a glass or cookie cutter, cut out mini circles of the dough

  8. Alternatively, roll each ¼ piece of dough into the traditional circle and cut after cooking

  9. Heat a frying pan on a medium heat and add a drizzle of vegetable oil

  10. Add the circles of dough and cook, turning half-way, until golden. This will take 2-3 minutes. They should puff-up slightly too.

  11. As each batch is cooking, roll out another batch of dough

  12. Repeat until all the Farls are cooked. Serve straight away or leave to cool- they can be reheated later.

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