As promised in my last entry, here is the recipe for the Pumpkin and Feta pie (pictured below)...
RECIPE: 700g butternut pumpkin....4 garlic cloves.(unpeeled)...5 tblspns olive oil.....2 small red onions.....halved & sliced....1 tblspn balsamic vinegar....1 tblspn soft brown sugar....100g goats or feta cheese broken into small pieces.....1 tblspn chopped rosemary....1 large sheet ready rolled shortcrust pastry........
RECIPE: 700g butternut pumpkin....4 garlic cloves.(unpeeled)...5 tblspns olive oil.....2 small red onions.....halved & sliced....1 tblspn balsamic vinegar....1 tblspn soft brown sugar....100g goats or feta cheese broken into small pieces.....1 tblspn chopped rosemary....1 large sheet ready rolled shortcrust pastry........
Preheat oven to 200ºC. Place pumpkin & garlic cloves on baking tray drizzle with 2 tablspns oil... bake for 25-30 mins.
Leave to cool. Meanwhile heat 2tblspns oil in pan, add the onion & cook over medium heat stirring occasionally for 10mins. Add vinegar & sugar & cook for 15 mins or until onion is caramelized.
Remove from heat & add to the pumpkin. Cool completely.
Add the cheese & rosemary to the pumpkin....squeeze out the garlic flesh & mix it through the vegetables. Season with salt & pepper.
Roll out the pastry between 2 sheets of baking paper to a 35cm circle. Remove the top sheet of paper & place the bottom paper with the pastry on a tray. Arrange the pumpkin & cheese mixture on top, leaving a 4cm border. Fold over edges, pleating as you fold, and bake for 30mins or until crisp & golden.
No comments:
Post a Comment