Pumpkin & Feta Slab Pie
- 375g pack Carême all butter puff pastry, defrosted
- 2 tablespoons olive oil
- 2 large onions, peeled and diced
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon thyme leaves
- 800g butternut pumpkin, peeled and cut into 3cm cubes
- 1 tablespoon olive oil
- 1 teaspoon smokey paprika
- 60g baby rocket leaves, chopped
- 150g feta, diced into 1cm pieces
- sea salt and freshly ground black pepper
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Preheat the oven to 200°C fan-forced (220°C conventional) and line a baking tray with baking paper.
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Toss the diced pumpkin with olive oil, paprika, salt and pepper. Spread this out on a baking tray and roast for 20 minutes or until just cooked, set to one side to cool
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Meanwhile for the onions, place remaining 1 tablespoon olive oil and onions in a medium saucepan over a low heat, stirring to combine. Cover and cook for 15 minutes or until onion is soft. Increase heat to medium-high, add vinegar, stirring to combine. Cook the onion mixture for 5 minutes or until onions begin to caramelise. Add thyme and season to taste; remove from heat and allow to cool completely.
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On a clean lightly floured work surface, roll pastry to a 38cm x 38cm square. Cut one rectangle 17cm x 38cm for the bottom and place on prepared baking tray, the remaining 21cm x 38cm rectangle is for the top. Spoon the cooled onion mixture evenly over the pie base, leaving a 2cm border. Add the rocket, followed by the pumpkin and feta.
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Carefully place remaining pastry over the pumpkin filling, pressing the pastry edges together to seal. Place in the freezer or fridge for 15 minutes to chill. Use a fork to crimp the edges. Brush all over with the beaten egg glaze and using a very sharp knife score along the top of the pie.
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Place baking tray in preheated oven and cook for 10 minutes, then reduce oven temperature to 180°C fan-forced (200°C conventional) and cook for a further 20 minutes or until pastry is puffed, golden and cooked through.
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