Pumpkin, Leek And Feta Puffs - cooking recipe

Ingredients

1 lb pumpkin or butternut squash, peeled and cubed
2 tbsp olive oil
4 tbsp (1/2 stick) butter
2 None leeks, trimmed, washed and thinly sliced
2 cloves garlic, crushed
2 tsp ground coriander
7 oz feta cheese, crumbled
6 sheets frozen puff pastry, thawed
1 None egg, lightly beaten
1 tbsp milk
1 tbsp sesame seeds
1 tbsp poppy seeds
None None Tomato chutney or sweet chili sauce, to serve

Preparation

Preheat the oven to 400\u00b0F. Lightly grease and line 3 baking pans with parchment paper.
Toss the pumpkin with oil in a baking dish. Roast for 15-20 mins until tender. Set aside to cool.
Meanwhile, heat the butter in a large skillet on medium heat. Saute the leek and garlic for 4-5 mins until the leek softens. Stir in the coriander.
Combine the leek mixture, pumpkin and feta in a large bowl. Season to taste and allow to cool.
Meanwhile, cut each pastry sheet into four 4-inch rounds, making 24 rounds. Place 2 tbsp of the pumpkin mixture on one side of each round, leaving a 1/4-inch border. Brush the edges with combined egg and milk. Fold the pastry over and press together to seal.
Decorate the edges using your fingers to form a frill. Brush with the remaining egg and milk. Sprinkle with either sesame or poppy seeds. Repeat with the remaining pastry and filling. Arrange on the prepared pans.
Bake for 15-20 mins or until golden and puffed. Serve the puffs with chutney or sweet chili sauce.