Kumara Puffs

• 3 small kumara, peeled & sliced into 1cm rounds
• 1 1/2 tbsp olive oil
• 375 grams puff pastry rolled out to 24cm square and chilled
• 3 tbsp sour cream or creme fraiche
• 125 grams marinated feta, drained
• 1 egg, lightly beaten
• 2 clove garlic, finely diced
• 1 red chilli, deseeded, finely diced
• 2 tbsp coriander or parsley

1. preheat oven to 200C.
2. lay kumara in a single layer on a baking tray.
3. brush with oil and season with salt and pepper.
4. bake for 15 mins until soft.
5. cut rolled pastry into four 12cm squares.
6. prick the pastry in a couple of places but not to close to the edge.
7. leave a 2cm border unpricked.
8. spread pastry with sour cream still leaving the 2cm border bare.
9. season with salt and pepper.
10. top with roasted kumara, slightly over lapping each other.
11. brush beaten egg around the clear border.
12. bake for 25 mins until pastry is golden and puffed around the border.
13. while the puffs are cooking combine oil, chilli, garlic and coriander.
14. season with salt and pepper.
15. as soon a the pastries come out of the oven brush with the oil mix.
16. eat while warm.
17. this also works well with pumpkin or parsnip cooked in the same way as the kumara or just pain sliced tomatos

kumara, olive oil, pastry, sour cream, feta, egg, clove garlic, red chilli, coriander

Taken from cookpad.com/us/recipes/337466-kumara-puffs (may not work)