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Pumpkin & feta pastries


  • Preheat oven to 190°-200°C.
  • Place the pumpkin in a lightly oiled oven tray and toss with a little oil and garlic. Then cook in the oven until tender.
  • When ready, toss the pumpkin with the feta, oregano and seasonings.
  • In another bowl, mix together the egg and milk.
  • Cut the pastry into rounds, brush the edges with the egg wash and place a little pumpkin mixture in the centre. Then fold in half, gently press down and crimp edges with a fork. Repeat the process.
  • Place the pastries on a lightly oiled baking tray and brush the tops with egg wash. Then cook in the oven for about 8 mins until golden.


  • olive oil spray
  • ½ butternut pumpkin, peeled & cubed
  • 1 garlic clove, crushed
  • 80 gm feta, crumbled
  • 2 tbsp oregano leaves
  • freshly ground salt & pepper
  • 1 egg
  • 4 tbsp milk
  • puff pastry sheets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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