FOR THE PUMPKIN FILLING:
- 200g squash or pumpkin, peeled and seeded (prepared weight)
- 25g butter
- 1 tablespoon olive oil
- ½ onion, finely chopped
- 1 clove garlic, crushed
- Salt and freshly ground black pepper
- 75g feta, crumbled
- ½ teaspoon parsley, finely chopped
FOR THE PASTRY:
- 375g puff pastry
- Plain flour, for dusting
- 1 beaten egg
- 1 tablespoon poppy seeds
- For the pumpkin filling, cut the pumpkin into small dice. In a frying pan over a medium heat, melt 15g of the butter with half the oil and sauté the pumpkin until golden all over and almost completely tender but still holding its shape (about 10 minutes). Meanwhile, in an other frying pan over a medium heat, heat the remaining butter and oil and sauté the onion for about 10 minutes until soft and golden. Add the garlic and cook for another minute. Remove from the heat. Mix the pumpkin and onion together, season and leave to cool then mix in the feta and parsley.
- Make a template for your pastries. You want to end up with triangles that are sealed along 2 sides, so your template needs to be a diamond shape measuring 10cm on each side and 10cm across the middle.
- Heat the oven to 200°C. Roll the pastry out on a lightly floured surface, then cut out your shapes. Re-roll as needed but try not to do it too often. You need 6 pastry diamonds. Put a spoonful of the pumpkin filling on 6 of them, laying it on one half of the diamond so you can fold the other half over it.
- Wet the edges of the pastry with water, fold the pastry over and seal the edges. Crimp or scallop the edges if you want to. Put the pastries on a metal baking sheet. Brush each with beaten egg, making sure you get a good covering, and sprinkle with poppy seeds.
- Bake the pastries for 25 minutes or until golden and puffy. These are better once they have cooled down a little.