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Pumpkin & Feta Pastry

Pumpkin & Feta Pastry



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Step 1
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Pre-heat oven to 200°C and have oven tray ready.

Step 2
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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
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Place baking paper on a cutting board and sprinkle over with plain flour.

Step 4
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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
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Transfer to the oven tray and bake for approximately 20-25 minutes or until pastry is crisp and golden.

Step 6
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Drizzle with olive oil and add a few more fresh basil leaves, serve warm or cold.

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500 g kent pumpkin
1 tbsp Butter
1-2 tbsp Cream
3 sheets puff pastry
15 g Pine nuts
120 g Feta
fresh basil leaves One bunch
beaten egg For pastry
flour Flour for sprinkling on baking paper
Salt & Pepper to taste
Olive oil for drizzling

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