Pumpkin, Leek And Feta Puffs

• 1 lb pumpkin or butternut squash, peeled and cubed
• 2 tbsp olive oil
• 4 tbsp (1/2 stick) butter
• 2 None leeks, trimmed, washed and thinly sliced
• 2 cloves garlic, crushed
• 2 tsp ground coriander
• 7 oz feta cheese, crumbled
• 6 sheets frozen puff pastry, thawed
• 1 None egg, lightly beaten
• 1 tbsp milk
• 1 tbsp sesame seeds
• 1 tbsp poppy seeds
• None None Tomato chutney or sweet chili sauce, to serve

1. Preheat the oven to 400u0b0F. Lightly grease and line 3 baking pans with parchment paper.
2. Toss the pumpkin with oil in a baking dish. Roast for 15-20 mins until tender. Set aside to cool.
3. Meanwhile, heat the butter in a large skillet on medium heat. Saute the leek and garlic for 4-5 mins until the leek softens. Stir in the coriander.
4. Combine the leek mixture, pumpkin and feta in a large bowl. Season to taste and allow to cool.
5. Meanwhile, cut each pastry sheet into four 4-inch rounds, making 24 rounds. Place 2 tbsp of the pumpkin mixture on one side of each round, leaving a 1/4-inch border. Brush the edges with combined egg and milk. Fold the pastry over and press together to seal.
6. Decorate the edges using your fingers to form a frill. Brush with the remaining egg and milk. Sprinkle with either sesame or poppy seeds. Repeat with the remaining pastry and filling. Arrange on the prepared pans.
7. Bake for 15-20 mins or until golden and puffed. Serve the puffs with chutney or sweet chili sauce.

pumpkin, olive oil, butter, leeks, garlic, ground coriander, feta cheese, pastry, egg, milk, sesame seeds, poppy seeds, tomato

Taken from recipes-plus.com/api/v2.0/recipes/35631 (may not work)