Roast Pumpkin, Feta And Pine Nut Pasty - cooking recipe

Ingredients

800 g fresh pumpkin, skin removed and cut into 1cm 1/2inch thick slices
2 tablespoons olive oil
3 garlic cloves, crushed
4 sheets butter puff pastry, cut into 15cm squares
100 g marinated feta
3 tablespoons oregano leaves, roughly chopped
2 tablespoons pine nuts, toasted
1 egg yolk
1 tablespoon milk
1 tablespoon sesame seeds
sea salt, to sprinkle

Preparation

Preheat the oven to 220c place pumpkin on a baking tray and toss with olive oil garlic and salt and pepper.
Roast in oven for 40 minutes or until cooked and golden.
Remove and allow to cool.
Evenly divide the pumpkin among the four pastry squares, placing in the centre.
Top with oregano, feta and pine nuts. Drizzle with a little of the feta marinating oil.
Bring 2 of the diagonally opposite corners together and pinch to seal along the edges.
The base will be square the top will be a pyramid shape.
Twist the top to seal where the four corners meet.
Place the egg yolk and milk in a small bowl and whisk with a fork to make an egg wash for the pastry.
Place the pasties on a baking tray and brush with the egg wash.
Sprinkle with sesame seeds and sea salt and bake for 15 minutes or until golden brown.