Recipes+
Ingredients
Method
1.Preheat oven to 200°C (180°C fan-forced). Grease an 8-hole (3/4-cup) mini loaf tray. Heat oil in a small frying pan over moderate heat. Add onion; cook, stirring, 5 minutes or until soft.
2.Sift flour into a large bowl. Using fingertips, rub in butter. Make a well at centre; add pumpkin and half each of the onion and feta. Using a round-bladed knife, stir in enough buttermilk until mixture forms a soft sticky dough.
3.Turn out dough onto a lightly floured surface; knead briefly to combine (dough should still be soft and sticky). Divide into 8 pieces; press into prepared pans.
4.Sprinkle tops with pine nuts and remaining onion and feta. Bake 25 minutes, or until golden.
Gluten-free self-raising flour is in the health food aisle. To yield 1 cup of mashed pumpkin, you’ll need to boil about 1/4 of a butternut pumpkin.
Note
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