Roast Pumpkin, Feta and Pine Nut Pasty

READY IN: 1hr 10mins
Recipe by Stardustannie

Found this in a mag...haven't tried it just yet, placed here for safe keeping.

Top Review by Amanda in Adelaide

I made this with sweet potato instead of pumpkin, but we loved it just the same. Perfect with a tossed salad. Thanks for sharing.

Ingredients Nutrition


  1. Preheat the oven to 220c place pumpkin on a baking tray and toss with olive oil garlic and salt and pepper.
  2. Roast in oven for 40 minutes or until cooked and golden.
  3. Remove and allow to cool.
  4. Evenly divide the pumpkin among the four pastry squares, placing in the centre.
  5. Top with oregano, feta and pine nuts. Drizzle with a little of the feta marinating oil.
  6. Bring 2 of the diagonally opposite corners together and pinch to seal along the edges.
  7. The base will be square the top will be a pyramid shape.
  8. Twist the top to seal where the four corners meet.
  9. Place the egg yolk and milk in a small bowl and whisk with a fork to make an egg wash for the pastry.
  10. Place the pasties on a baking tray and brush with the egg wash.
  11. Sprinkle with sesame seeds and sea salt and bake for 15 minutes or until golden brown.

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