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Pumpkin, sage and feta pies

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Pumpkin, sage and feta pies

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Pumpkin, sage and feta pies

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 50 minutes

Ingredients

200 g cubed pumpkin
2 cloves crushed garlic
Olive oil
Sage leaves
500 g puff pastry
Crumbled feta
Milk or beaten egg

Method

Preheat the oven to 180°C. Toss cubed pumpkin with cloves crushed garlic, drizzle with olive oil, add a couple of sage leaves and roast for 30 minutes.
Cut puff pastry into 10 cm circles then spoon the cooked pumpkin into the middle of half the pastry circles, leaving a 2–3 cm space around the edges.
Top with crumbled feta, season and brush around the edges with milk or beaten egg. Top each pastry circle with another one, press the edges closed to seal and brush with milk or egg again. Bake for 15 to 20 minutes, until golden.