0 0
Pumpkin & Feta Pastry

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.



(Visited 639 times, 1 visits today)
Step 1
Mark as Complete

Pre-heat oven to 200°C and have oven tray ready.

Step 2
Mark as Complete

Chop pumpkin and boil in water until it becomes soft when pricked with a fork. Mash with butter & cream adding salt & pepper to taste.

Step 3
Mark as Complete

Place baking paper on a cutting board and sprinkle over with plain flour.

Step 4
Mark as Complete

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.

Step 5
Mark as Complete

Transfer to the oven tray and bake for approximately 20-25 minutes or until pastry is crisp and golden.

Step 6
Mark as Complete

Drizzle with olive oil and add a few more fresh basil leaves, serve warm or cold.

  • Serves 1
  • Medium

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
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 for pastry
flour for sprinkling on baking paper
Salt & Pepper to taste
Olive oil for drizzling

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Roast Lamb studded with garlic and rosemary
“ Panelle” – Chick pea flour fritters