Pumpkin and fetta börek

Pumpkin and fetta börek

By
From
Turquoise
Makes
16
Photographer
Lisa Cohen and William Meppem

Pumpkin has a lovely sweetness to it, which melds beautifully with salty fetta. These vegetarian börek are lovely served with a salad of bitter greens and herbs, and a strong-flavoured dressing.

Ingredients

Quantity Ingredient
700g butternut pumpkin, peeled and diced
20g butter
1 small onion, finely diced
1 garlic clove, finely diced
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot paprika
1/4 cup flat-leaf parsley leaves, shredded
200g fetta, roughly crumbled
2 free-range egg yolks
2 tablespoons milk
1 quantity Yoghurt pastry

Method

  1. Preheat the oven to 180ºC and lightly grease 2 large baking sheets.
  2. Steam the pumpkin for about 10 minutes until tender, then tip into a large bowl. Meanwhile, melt the butter in a heavy-based frying pan and sauté the onion and garlic for about 5 minutes, until soft and translucent. Add to the pumpkin with the spices, parsley and cheese and mash with a fork until very smooth.
  3. Mix the egg yolks and milk to make an egg wash. Cut each piece of pastry into eight pieces. On a lightly floured work surface, roll out each piece of pastry to a rectangle about 2 mm thick. Spread some of the filling down the middle, then fold in the long edges, sealing with a little egg wash. Pinch the short ends to seal. Repeat with the other pieces of pastry so you have 16 small pies. Transfer the pies to the prepared baking sheets, seam-side down. Brush with the egg wash and bake for 6–8 minutes or until golden brown.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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