Pumpkin, Leek And Feta Puffs Recipe

Name: Pumpkin, Leek And Feta Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 400u00b0F. Lightly grease and line 3 baking pans with parchment paper.
2
Toss the pumpkin with oil in a baking dish. Roast for 15-20 mins until tender. Set aside to cool.
3
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.
4
Combine the leek mixture, pumpkin and feta in a large bowl. Season to taste and allow to cool.
5
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.
6
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.
7
Bake for 15-20 mins or until golden and puffed. Serve the puffs with chutney or sweet chili sauce.

1241

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Pumpkin, Leek And Feta Puffs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin, Leek And Feta Puffs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions