Name: Pumpkin, leek and feta puffs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 500 gram pumpkin, peeled, cut into cubes; 2 tablespoon olive oil; 60 gram butter; 2 leeks, trimmed, washed, thinly sliced; 2 garlic cloves, crushed; 2 teaspoon ground coriander; 200 gram feta, crumbled; 6 sheets frozen puff pastry, thawed; 1 egg, lightly beaten; 1 tablespoon milk; 1 tablespoon sesame seeds; 1 tablespoon poppy seeds; tomato chutney or sweet chilli sauce, to serve

Ingredients

500 gram pumpkin, peeled, cut into cubes

2 tablespoon olive oil

60 gram butter

2 leeks, trimmed, washed, thinly sliced

2 garlic cloves, crushed

2 teaspoon ground coriander

200 gram feta, crumbled

6 sheets frozen puff pastry, thawed

1 egg, lightly beaten

1 tablespoon milk

1 tablespoon sesame seeds

1 tablespoon poppy seeds

tomato chutney or sweet chilli sauce, to serve

Method

1.Preheat oven to 200°C. Lightly grease and line 3 baking trays with baking paper.

2.Toss pumpkin in a baking dish with oil. Cook for 15-20 minutes until tender. Set aside to cool.

3.Meanwhile, heat butter in a large frying pan on medium. Sauté leek and garlic for 4-5 minutes until leek softens. Stir in coriander.

4.In a medium bowl, combine leek mixture with pumpkin and feta. Season to taste and allow to cool.

5.Meanwhile, cut each pastry sheet into 4 x 11cm rounds. Place 2 tablespoons of pumpkin mixture on one side of each round, leaving a 1cm border. Brush edges with combined egg and milk. Fold pastry over and press together to seal.

6.Decorate edges using your fingers to form a frill. Brush with remaining egg and milk. Sprinkle with either sesame or poppy seeds. Repeat with remaining pastry and filling. Arrange on prepared trays.

7.Bake for 15-20 minutes or until golden and puffed. Serve puffs with sauce or chutney of choice.

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Ingredients

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