adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin, feta and walnut pasties
Pumpkin, feta and walnut pasties
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate footy-game fare into a family favorite with a gourmet twist.
Ingredients:
  • 600 butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 9.20 gm olive oil
  • 1 brown onion, finely chopped
  • 1 bunch English spinach, trimmed, coarsely chopped
  • 50g feta, crumbled
  • 30g walnut
  • 4 sheets (25cm) ready-rolled shortcrust pastry
  • 1 egg, lightly whisked
  • Sesame seeds, to sprinkle
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 200°C. Steam the pumpkin over simmering water for 10 minutes until tender. Let it cool slightly before using.
  • In a medium frying pan over medium heat, warm the oil. Sauté the onion for 5 minutes until softened. Add the spinach and cook for 1-2 minutes until wilted. Take off the heat.
  • Mix the pumpkin, onion mixture, feta, and walnuts together in a large bowl. Season with salt and pepper to taste.
  • Prepare the oven tray by lining it with baking paper. Cut four 12cm-diameter discs from each pastry sheet. Distribute the pumpkin mixture equally onto each disc. Brush the pastry edges with egg, fold over to seal the filling, and press the edges firmly. Arrange them on the lined tray, lightly brush with egg, sprinkle sesame seeds on top. Bake in the oven for 20 minutes until the pastry turns crisp and golden. Serve promptly with mixed salad leaves, if preferred.

Similar Recipes