Roast Pumpkin Feta and Pine Nut Pasty
Golden, flaky, and bursting with flavor, these Roast Pumpkin, Feta, and Pine Nut Pasties are the perfect blend of hearty and savory with a touch of Mediterranean flair. Featuring tender roasted pumpkin lightly spiced with cumin and paprika, creamy feta cheese, and the nutty crunch of toasted pine nuts, all wrapped in buttery puff pastry, these hand-held delights are as satisfying as they are versatile. With just 20 minutes of prep time, this vegetarian pasty recipe is ideal for a quick lunch, an impressive appetizer, or a comforting dinner paired with a fresh salad. Their golden exterior, enriched with an egg wash, makes them an eye-catching addition to any table. Perfect for the holiday season or a cozy autumn meal, these pasties are sure to please both vegetarians and those looking for a creative twist on a classic pastry filling.
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Recipe Information
Ingredients
- 400 g Pumpkin
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Ground paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 150 g Feta cheese
- 50 g Pine nuts
- 2 tbsp Fresh parsley
- 2 large sheets Puff pastry sheet (pre-made)
- 1 large Egg
- 1 tbsp All-purpose flour (for dusting)
Instructions
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Peel, deseed, and cut the pumpkin into 1-inch cubes. Place the cubes on a baking tray and drizzle with olive oil.
Sprinkle the cumin, paprika, salt, and black pepper over the pumpkin. Toss well to coat evenly.
Roast the pumpkin in the preheated oven for 20-25 minutes, or until tender and starting to caramelize. Remove from oven and let cool slightly.
While the pumpkin is roasting, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown, stirring frequently. Set aside to cool.
Once the roasted pumpkin has cooled, place it in a mixing bowl. Add crumbled feta, toasted pine nuts, and chopped parsley. Gently mix until combined.
Dust a clean work surface with flour and lay out your puff pastry sheets. Cut each sheet into 4 equal squares.
Spoon a portion of the pumpkin filling onto the center of each pastry square, leaving a 1 cm (1/2 inch) border around the edges.
Beat the egg in a small bowl and brush around the edges of each pastry square with the beaten egg.
Fold each pastry square in half diagonally to form a triangle. Press the edges together with a fork to seal, ensuring the filling doesn’t escape.
Transfer the pasties to the prepared baking tray. Brush the tops with the remaining beaten egg for a golden, shiny finish.
Bake in the oven for 15-20 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and allow the pasties to cool slightly before serving.
Nutrition Facts
Calories |
4266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.2 g | 395% | |
| Saturated Fat | 112.7 g | 564% | |
| Polyunsaturated Fat | 22.5 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 5215 mg | 227% | |
| Total Carbohydrate | 298.5 g | 109% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 20.1 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 954 mg | 73% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 2489 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
