Pumpkin & Feta Pastry
Pumpkin doesn’t have to be boring. In fact, by simply adding a few extra ingredients such as fresh basil, fetta and pine nuts, you can make a delightfully tasty pastry that’s very easy to put together and will most definitely tempt and please the taste buds.
Ingredients
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500 g Kent / Jap pumpkin
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1 tbsp Butter
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1-2 tbsp Cream
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3 sheets puff pastry
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15 g Pine nuts
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120 g Fetta
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Small bunch fresh basil leaves
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1 beaten Eggfor pastry
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flourfor sprinkling on baking paper
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Salt & Pepperto taste
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Olive oilfor drizzling
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Directions
Pre-heat oven to 200°C and have oven tray ready.
Chop pumpkin and boil in water until it becomes soft when pricked with a fork. Mash with butter & cream adding salt & pepper to taste.
Place baking paper on a cutting board and sprinkle over with plain flour.
Place down 1 sheet of puff pastry rolling out slightly bigger then original size by 2 cm. Spread 1/3 mashed pumpkin, 1/3 crumbled fetta & 4-5 basil leaves leaving 2cm around edges and brush edges with egg. Place 2nd sheet of puff pastry on top and repeat the process spreading 1/3 mashed pumpkin and 1/3 crumbled fetta & 4-5 basil leaves (do not roll out) leaving 1cm and brush edges with egg. Place 3rd sheet and repeat process with remaining pumpkin and fetta & 4-5 basil leaves. Sprinkle over pine nuts & basil and gently roll sides up and tuck them in to meet the pumpkin brushing edges again with egg.
Transfer to the oven tray and bake for approximately 20-25 minutes or until pastry is crisp and golden.
Drizzle with olive oil and add a few more fresh basil leaves, serve warm or cold.
Ingredients
| 500 g Kent / Jap pumpkin | |
| 1 tbsp Butter | |
| 1-2 tbsp Cream | |
| 3 sheets puff pastry | |
| 15 g Pine nuts | |
| 120 g Fetta | |
| Small bunch fresh basil leaves | |
| 1 beaten Egg | |
| flour | |
| Salt & Pepper | |
| Olive oil | |
