Pumpkin and feta pies with sage

Name: Pumpkin and feta pies with sage
Prep time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 2 tbsp blue poppy seeds; 2 tbsp butter; 150 g feta; 1 garlic; 600 g squash; 1 handful sage leaves; 1 onions; 1 parcel strudel pastry; ½ dl vegetable bouillon; a little nutmeg; salt; ½ dl white wine

Aperitif fingerfood winter winter

Total: 55 min. | Active: 30 min.

vegetarian

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These delicious little pies capture the taste of autumn under a crispy strudel pastry lid. Pumpkin, feta and sage go wonderfully well together and make these vegetarian pies a favourite on autumn picnics.

Corinne and Bettina - nom-nom

Ingredients

for 6 pieces

Filling
2 tbsp	butter
1	onion, finely chopped
1	garlic clove, finely chopped
600 g	squash (butternut or muscat), cut into cubes
1 handful	sage leaves
½ dl	white wine
½ dl	vegetable bouillon
a little	nutmeg
	salt and pepper to taste
150 g	feta, crumbled

Base
1 parcel	strudel pastry (Betty Bossi, 60 g)
4 tbsp	butter, melted, left to cool
2 tbsp	blue poppy seeds

How it's done

Filling

Heat the butter in a wide-bottomed pan, sauté the onions, garlic, pumpkin and sage for a few minutes. Pour in the wine and stock, bring to the boil, boil off all of the liquid, season. Place in a bowl and allow to cool slightly. Mix in the feta.

Base

Grease the moulds with butter.

Fold the strudel pastry sheets over one another, glaze with a little butter, place on a piece of kitchen towel, cut into 6 squares, and place in the prepared moulds. Place the filling into the moulds, fold the excess pastry loosely over the top, and close the pies. Glaze the surface with the rest of the butter, and scatter poppy seeds over the top.

Bake: for 20-25 mins. in the centre of an oven preheated to 200°C.

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