zoom Butternut squash feta puffs

    Save to your scrapbook

    Butternut squash feta puffs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Butternut squash feta puffs

    by Chetna Makan

    • Preparation time: 30 minutes + cooling
    • Cooking time: 1 hour 5 minutes

    Makes: 8

    Ingredients

    ½ golden butternut squash (roughly 500g), peeled and cut into 1cm pieces
    4 cloves garlic, roughly chopped
    1 small red onion, roughly chopped
    ¼ tsp chilli flakes
    1 tbsp rapeseed oil
    8 sage leaves, finely chopped
    30g sunfower seeds
    100g feta cheese, crumbled
    4 tbsp crème fraîche
    500g puff pastry block
    1 egg, beaten

    Method

    1 Preheat the oven to 200ºC, gas mark 6. Put the butternut squash, garlic and onion in a bowl with ½ the chilli fakes and season. Add the oil and mix well until everything is well coated. Transfer to a baking tray and roast for 30 minutes.

    2 Once the squash is soft and cooked, transfer to a bowl and allow to cool. Once cool, add the sage, sunfower seeds, feta and remaining chilli fakes. Fold the crème fraîche through the mixture and season.

    3 On a foured work surface, roll out the pastry block into a large rectangle, roughly 1cm thick, and cut it into 8 rectangles. Divide the squash flling between the 8 pieces of pastry along one side of the rectangle, leaving a 1cm border. Brush each border with a little egg, fold the pastry over and press with a fork to seal. Cut a couple of slits in the top of each puff and put them on a parchment-lined baking tray. Brush all over with the egg. Bake the puffs for 30-35 minutes, until crisp and golden. Serve them warm with a spicy chutney, such as tomato. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary