Pumpkin, feta and olive pastries
2 tbsp olive oil 500g pumpkin, peeled and chopped into 2cm chunks 1 red onion, chopped Salt and freshly ground black pepper 6 sage leaves, roughly chopped (or ½ tsp dried sage) 100g feta, crumbled
- Preheat oven to 200 degC. Place olive oil, peeled and chopped into 2cm chunks pumpkin and chopped red onion into a baking dish. Season with salt and pepper and bake for 20 minutes or until pumpkin is tender. Add roughly chopped sage leaves to the pan for the last five minutes of cooking.
- Allow pumpkin to cool to room temperature and then place in a bowl with the crumbled feta, lightly toasted pine nuts, pitted and chopped Kalamata olives and grated parmesan. Mix in the lightly whisked eggs, leaving approximately two tablespoons of egg for brushing the pastries.
- Cut pastry into 6 x18cm circles and spoon filling onto half of each disc at least 1cm in from the outside edge. Fold the pastry in half to form a pastie shape making sure filling is enclosed. Press around edges with a fork.
- Place pastries on an oven tray and brush with remaining egg. Bake for 12-15 minutes until puffed and golden.