Pumpkin & Feta Pastry
Ingredients
-
500 g kent pumpkin
-
1 tbsp Butter
-
1-2 tbsp Cream
-
3 sheets puff pastry
-
15 g Pine nuts
-
120 g Feta
-
fresh basil leavesOne bunch
-
beaten eggFor pastry
-
flourFlour for sprinkling on baking paper
-
Salt & Pepper to taste
-
Olive oil for drizzling
Directions
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 pumpkin | |
1 tbsp Butter | |
1-2 tbsp Cream | |
3 sheets puff pastry | |
15 g Pine nuts | |
120 g Feta | |
fresh basil leaves | |
beaten egg | |
flour | |
Salt & Pepper to taste | |
Olive oil for drizzling |