Ingredients:
- 500 gm butternut squash, diced
- 200 gm red sweet potato, diced
- 4 to 5 cloves garlic, unpeeled
- 2 Tbsp olive oil
- 50 gm feta cheese, broken into small pieces
- 2 small red onion, sliced
- 1 Tbsp balsamic vinegar
- 1 Tbsp brown sugar
- 2 tsp finely chopped rosemary leaves,
- salt, to taste
- freshly ground black pepper, to taste
- whisked egg, for egg wash
- 1 shortcurst pastry, frozen or homemade (see recipe below)
- Preheat oven to 200C (395F). Place pumpkin, sweet potato and garlic cloves in a baking pan and mix well with olive oil. Bake for 20 to 25 minutes, or until the pumpkin and sweet potato are tender. Remove from the oven. Let cool.
- Meanwhile, heat oil in a frying pan, add the onion and cook for 10 to 12 minutes. Pour in the vinegar and sugar and cook for another 12 minutes, or until the onion is caramelized. Remove from the heat and add to the pumpkin. Let cool completely. Squeeze out the garlic flesh. Mix in feta cheese and rosemary to the vegetables. Season with salt and pepper.
- Roll out the pastry to a 24cm (9½inch) circle. Place onto a baking tray lined with baking paper. Spoon the vegetables in the middle of the pastry, leaving 4cm（1½inch）border. Fold over the edges, pleating as you fold. Brush whisked egg on the edge. Bake for 25 to 30 minutes, or until golden. Served hot.
Ingredients (makes a 9½inch circle ):
- 200 gm plain flour
- 100 gm chilled unsalted butter, cut into cubes
- 2 Tbsp chilled water
- Put flour and butter into a food processor and blend for about 1 minute. Add 2 tablespoons chilled water and process until the mixture comes together.
- Knead into a circle or disc with hands. Wrap the dough in plastic wrap and chill for 30 minutes. It’s ready to use.
- If the dough chills longer and becomes hard, not easy to roll out, you can leave it at room temperature for a while, until it becomes soft again.
©2024 Christine's Recipes - https://en.christinesrecipes.com/
