Pumpkin is roasted in sage, olive oil and plenty of salt, pepper and nutmeg before being baked into these fabulous crumbly pastries with tangy feta cheese.
- 250g pumpkin flesh, peeled chipped into small chunks
- 2 tbsp. oil
- 10 fresh sage leaves, chopped
- Good pinch each salt, pepper and nutmeg
- 1 onion, chopped
- 375g puff pastry
- 1 egg
- 50g feta cheese, crumbled
- 10g parmesan, grated
- 2 tbsp. roasted pumpkin seeds
Toss pumpkin, onion, oil, sage, salt, pepper and nutmeg together in a bowl. Spread in a single layer on a baking tray and bake at 180C for 40-50 minutes or until the pumpkin is tender. Cool.
Unroll the pastry and then roll so it's slightly thinner with a rolling pin. Cut out 8 diamond shapes, around 10cm wide by 15cm long.
Mix the pumpkin filling with the feta, parmesan and a little more black pepper. Spoon onto one half of each diamond, then fold in half to enclose the filling. Pinch round the edges to seal the filling.
Put onto a baking tray. Brush with egg, scatter with pumpkin seeds, cover with cling and chill for 30 minutes. Bake at 180C for 25-30 minutes or until golden and crisp.