Butternut squash feta puffs
Butternut squash feta puffs
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Ingredients
Method
Preheat the oven to 200ºC, gas mark 6. Put the butternut squash, garlic and onion in a bowl with ½ the chilli flakes and season. Add the oil and mix well until everything is well coated. Transfer to a baking tray and roast for 30 minutes.
Once the squash is soft and cooked, transfer to a bowl and allow to cool. Once cool, add the sage, sunflower seeds, feta and remaining chilli flakes. Fold the crème fraîche through the mixture and season.
On a floured work surface, roll out the pastry block into a large rectangle, roughly 1cm thick, and cut it into 8 rectangles. Divide the squash filling 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.
