Pumpkin & Feta Pies
You will need:
1 small to medium sized buttercup pumpkin (butternut can be substituted), cut into 1-2cm cubes
3-4 small homegrown leeks ...or...1 large leek if store bought, sliced
2 cloves garlic, crushed
3-4 spring onions, sliced
a couple of leaves of silverbeet, chopped
a few sprigs of thyme and sage, chopped finely
a handful of fresh, flatleaf parsley, chopped
2 sheets frozen puff pastry
100ml pouring cream
100g greek feta, crumbled
olive oil, salt and pepper
To make the filling:
Preheat the oven to 200c. Place the diced pumpkin onto a baking tray and drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes or so, until tender and crisping on the edges. Remove from oven and allow to cool.
Gently saute the leeks, spring onions, thyme, sage and garlic in a little butter and olive oil until tender but not coloured.. Add the parsley and silverbeet off the heat....
...and mix into the roast pumpkin. Season well with salt and pepper. Mixture can be covered and refrigerated at this point for 1-2 days, or frozen, if need be.
To make the pies, grease two twelve-hole muffin tins and line with squares of puff pastry (each square made nine pies). Fill with the pumpkin mixture. In a small bowl, whisk the eggs and cream together and pour small amounts of this into the muffin cases, just to enclose the pumpkin filling. Sprinkle the tops of the pies with the crumbled feta
...and bake for 20-25 minutes on 180c until golden. Cool slightly before removing from pan.
Great to eat on their own or to accompany a selection of appetisors.