Roast Pumpkin Feta And Pine Nut Pasty Recipes

ROAST PUMPKIN SALAD WITH FETA, PINE NUTS & BABY SPINACH SALAD

Steps:

• Preheat oven to 200 degrees celsius (fan-forced).
• Chop the pumpkin into small slices or chunks and remove the skin.
• Drizzle a flat baking tray with the olive oil, add the pumpkin pieces and season with salt and pepper.
• Cook for 20-25 minutes or until the pumpkin is tender (but not too soft). Set aside.
• Place the pine nuts into a small frying pan over low/medium heat. Cook, while stirring regularly, until lightly golden (keep a close eye on them as they can easily burn). Set aside.
• Layer the baby spinach, pumpkin, pine nuts and feta cheese in a serving bowl or dish.
• To make the dressing, place the honey, balsamic vinegar, olive oil, salt and pepper into a small bowl and whisk with the fork until combined.
• Pour the dressing over the salad, toss to combine and serve immediately.

ROAST PUMPKIN, FETA AND PINE NUT PASTY

Steps:

• Preheat the oven to 220c place pumpkin on a baking tray and toss with olive oil garlic and salt and pepper.
• Roast in oven for 40 minutes or until cooked and golden.
• Remove and allow to cool.
• Evenly divide the pumpkin among the four pastry squares, placing in the centre.
• Top with oregano, feta and pine nuts. Drizzle with a little of the feta marinating oil.
• Bring 2 of the diagonally opposite corners together and pinch to seal along the edges.
• The base will be square the top will be a pyramid shape.
• Twist the top to seal where the four corners meet.
• Place the egg yolk and milk in a small bowl and whisk with a fork to make an egg wash for the pastry.
• Place the pasties on a baking tray and brush with the egg wash.
• Sprinkle with sesame seeds and sea salt and bake for 15 minutes or until golden brown.