Last night I made these delicious Pumpkin, Leek & Feta Puffs. I've had this recipe for years....I cut it out from a magazine and it is great in winter for something yummy that the kids will eat!
Makes: 20 Preparation: 15 minutes Cooking: 40 minutes
- 500g pumpkin, peeled & cut into cubes
- 2 tablespoons olive oil
- 60g butter
- 2 leeks, trimmed, washed & thinly sliced
- 2 garlic cloves, crushed
- 2 teaspoons ground coriander
- 200g feta, crumbled
- 1 pack flaky puff pastry sheets
- 1 egg, lightly beaten
- 1 tablespoon milk
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- sweet chilli sauce or tomato chutney to serve
- Preheat oven to hot, 200dc. Lightly grease 2 - 3 baking trays.
- Toss pumpkin in a baking dish with oil. Cook for 15-20 minutes until tender. Set aside to cool.
- Heat butter in a large frying pan on medium. Saute leek & garlic for 4-5 minutes until leek softens. Stir in coriander.
- In a medium bowl, combine leek mixture with pumpkin & feta. Season to taste & allow to cool.
- Cut each pastry sheet into 4 squares. Place two tablespoons of pumpkin mixture on one side of each square, leaving a 1cm border. Brush edges with combined egg & milk. Fold pastry over & press together to seal.
- Brush with remaining egg & milk. Sprinkle with either sesame or poppy seeds.
- Bake for 15-20 minutes or until golden & puffed. Serves puffs with sweet chilli sauce or chutney.
- ENJOY!!!
