Spooky Pumpkin & Feta Pie

Spooky Pumpkin & Feta Pie

The perfect combination of creepy and delicious.
cooking time imageCooking time - 80 mins
serves imageServes - 6
difficulty imageDifficulty - not too tricky

Ingredients

  • 450g/16oz butternut squash or pumpkin chunks 
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 250g/8.1oz plain flour, plus extra for dusting
  • ½ tsp ground turmeric
  • 125g/4.4oz cold butter
  • 2 egg yolks
  • 1 whole egg
  • ⅓ tsp nutmeg
  • ½ tsp chilli flakes 
  • 200g/7.1oz feta

Method

  • Preheat the oven to 200°C/400°F.
  • Add the squash chunks and garlic into your Whatever Pan. Drizzle with some oil and toss to coat.
  • Roast for 30 mins, stirring halfway through. Once soft, remove from oven and allow it to cool.  
  • Cook the onion with 1 tbsp of oil until golden in your cleaned Whatever Pan. Allow it to cool.
  • Make the pastry by pulsing the flour, turmeric and butter in a food processor or blender until it is crumbly. Add the egg yolks and 2 tsp of cold water. Blitz until the mixture clumps together.
  • Squeeze it between your fingers. If it sticks together, it is ready. If it’s too dry, add more water, 1 tsp at a time.
  • Knead the pastry slightly to bring it together.
  • Split the dough into 2 balls, wrap them in clingfilm and chill in the fridge for at least 20 mins.
  • Mash together the roasted squash and garlic (skins removed). Mix in the fried onion, nutmeg, chilli flakes and feta.
  • Roll out both of the pastries on a parchment sheet into a circle larger than the Whatever Pan. Line one of the pastry into the pan. 
  • Pour out the filling and even it out.
  • With the other pastry, cut out two triangular eyes and a jagged mouth.
  • Place the top pastry onto the pie and press it in to seal the pie.
  • Brush with the beaten egg and bake for 40 mins until golden.
  • Allow cooling for 10 mins before serving. Enjoy!

Ingredients

  • 450g/16oz butternut squash or pumpkin chunks 
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 250g/8.1oz plain flour, plus extra for dusting
  • ½ tsp ground turmeric
  • 125g/4.4oz cold butter
  • 2 egg yolks
  • 1 whole egg
  • ⅓ tsp nutmeg
  • ½ tsp chilli flakes 
  • 200g/7.1oz feta

Method

  • Preheat the oven to 200°C/400°F.
  • Add the squash chunks and garlic into your Whatever Pan. Drizzle with some oil and toss to coat.
  • Roast for 30 mins, stirring halfway through. Once soft, remove from oven and allow it to cool.  
  • Cook the onion with 1 tbsp of oil until golden in your cleaned Whatever Pan. Allow it to cool.
  • Make the pastry by pulsing the flour, turmeric and butter in a food processor or blender until it is crumbly. Add the egg yolks and 2 tsp of cold water. Blitz until the mixture clumps together.
  • Squeeze it between your fingers. If it sticks together, it is ready. If it’s too dry, add more water, 1 tsp at a time.
  • Knead the pastry slightly to bring it together.
  • Split the dough into 2 balls, wrap them in clingfilm and chill in the fridge for at least 20 mins.
  • Mash together the roasted squash and garlic (skins removed). Mix in the fried onion, nutmeg, chilli flakes and feta.
  • Roll out both of the pastries on a parchment sheet into a circle larger than the Whatever Pan. Line one of the pastry into the pan. 
  • Pour out the filling and even it out.
  • With the other pastry, cut out two triangular eyes and a jagged mouth.
  • Place the top pastry onto the pie and press it in to seal the pie.
  • Brush with the beaten egg and bake for 40 mins until golden.
  • Allow cooling for 10 mins before serving. Enjoy!

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