Pumpkin and Feta Pie

BakingDinnerLunch

8 Oct

Ingredients

450g peeled and chopped pumpkin
4 cloves of garlic
3 tbsps Brock and Morten Smoked Rapeseed Oil
1 onion finely chopped
Ready rolled shortcrust pastry (we use this for ease, but make your own if you prefer.)
A knob of butter
1 egg beaten
half tsp turmeric
half tsp ground nutmeg
half tsp chilli flakes
200g feta

Method

Pre-heat your oven to 200 degrees.

Add the squash, turmeric and garlic to a roasting tin and drizzle with Brock and Morten Smoked Rapeseed Oil. Roast in the oven until soft and then leave aside to cool.

Use a little more Brock and Morten Smoked Rapeseed Oil in a frying pan and cook off the onion until soft and golden. Again, set aside to cool.

Grease your pie dish with butter and lay the ready rolled pastry over the top, retaining any off-cuts to use for the top decoration.

Mash the pumpkin and mix the onions, chilli, nutmeg and feta into the pumpkin mixture.

Add the pumpkin and feta mixture to the pastry lined dish. Using an Autumn or Halloween themed cutter, cut out shapes from the excess pastry and lay randomly on top of the pie to create an almost full covering, with some small gaps.

Brush the top of the pie with the beaten egg and bake for around 40 minutes, or until the pastry is golden.