October 31 is Halloween (if you hate Halloween and it makes you a cranky hanky, we think you’ll still love this recipe!), so we’re embracing a pumpkin theme with this classic recipe that is just so tasty and easy to whip up in no time!
What you’ll need
- 1 sheet of puff pastry
- 500g Kent or Jap pumpkin, cut into thin wedges
- 2 tbsp olive oil
- 180g Danish feta, crumbled
- 1 red onion, peeled and very thinly sliced
- 1 tbsp of honey
- A handful of fresh sage leaves
- 1 tsp of thyme leaves, finely chopped
- Salt and freshly cracked black pepper
- 1 egg, lightly beaten with a fork (for glazing the pastry)
How to make it
- Cover the pumpkin in olive oil, salt and pepper and give it a massage to make sure it’s evenly coated. Place the pumpkin on a lined baking tray and roast it at 200°C for around 25 minutes (time will depend on how thick or thin you’ve cut your wedges), or until it’s just tender, then remove it from the oven.
- Take your sheet of puff pastry and put it on a lined baking tray, then with a butter knife, lightly and lovingly score a 3-4 cm border around its edges.
- Put the roasted pumpkin, onion, feta and sage in the centre of the pastry – don’t put any ingredients near the border.
- Drizzle over the honey, scatter the thyme on top, then fold the edges of the pastry around the filling where you created the border in step 2, to create a little barrier or fence around the edges – be careful not to tear the pastry!
- Brush the pastry edges with egg wash and bake for 30 to 35 minutes at 200°C until it’s lovely and golden. Your kitchen should now smell amazing!
