Ingredients for Roast Pumpkin Feta And Pine Nut Pasty
- Fresh Pumpkin
- 2 tbsp olive oil
- Garlic Cloves
- Puff Pastry
- 200g crumbled feta cheese
- Oregano Leaves
- 4 tbsp pine nuts
- 1 egg yolk
- 1 tbsp milk
- sesame seeds (to taste)
- sea salt (to taste)
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How to Make Roast Pumpkin Feta And Pine Nut Pasty
- Preheat oven to 220°C (425°F).
- Chop 1kg pumpkin into 2cm cubes. Toss with 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp salt, and ½ tsp black pepper on a baking sheet.
- Roast for 40 minutes, or until tender and golden brown.
- Remove from oven and let cool slightly.
- While pumpkin roasts, prepare pastry: Use 4 sheets of pre-made puff pastry (approx. 140g each).
- Evenly divide the roasted pumpkin among the four pastry squares, placing in the center of each.
- Top each with 1 tbsp dried oregano, 50g crumbled feta cheese, and 1 tbsp pine nuts.
- Drizzle with 1 tsp feta marinating oil (if available).
- Bring 2 diagonally opposite corners of each pastry square together and pinch to seal along the edges, creating a pyramid shape.
- Twist the top to securely seal where the four corners meet.
- In a small bowl, whisk together 1 egg yolk and 1 tbsp milk to create an egg wash.
- Place the pasties on a baking sheet and brush with the egg wash.
- Sprinkle with sesame seeds and sea salt.
- Bake for 15-20 minutes, or until golden brown and pastry is cooked through.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
23g
Fat
146g
Carbs
42g
