Sage, Pumpkin and Feta Pasties recipe

Preparation Time: 40 minutes | Cooking Time: 70 minutes

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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

You can use sunflower seeds if you have no pumpkin seeds, or even sesame seeds. Recipe makes 8 pasties.

Recipe Details:

  • Author: Laura Young.
  • Published:

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