RECIPES
Butternut and feta pastries
45 minutes
Preparation time
20 minutes
Cooking time
48
INGREDIENTS
200g puff pastry
Filling
250g butternut pumpkin pieces
50g feta
1 tsp sage and rosemary, chopped
½ tsp nutmeg, grated
1 egg
Salt and pepper, to taste
Egg wash
1 egg
1 tbs water
¼ cup pumpkin seeds, toasted and chopped
METHOD
- Place the pumpkin pieces in a Perforated steam tray and Steam at 100°C for 6-8 minutes. Once soft, lightly crush.
- Place the crushed pumpkin and remaining filling ingredients in a bowl, and combine.
- Roll out the puff pastry to a 10mm thickness and slice in half.
- Beat the egg and water together to make an egg wash and brush the outside edges of the pastry.
- Spread the butternut mixture evenly over the pastry, leaving the edges free of mix.
- Roll the pastry in on itself like a pinwheel. Place in the freezer for 15 minutes until firm.
- Remove pastry from the freezer and cut each roll into 24 rounds and place on a baking tray.
- Brush the remaining egg wash over the top of each pastry then sprinkle with pumpkin seeds.
- Select Moisture Plus at 190˚C with 1 burst of steam and place the baking tray on shelf position 2. Release the burst of steam immediately and continue to cook for 20 minutes.
- Remove from Oven and serve immediately.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America and is viewed as one of New Zealand’s most creative chefs. Head chef and owner of award winning Mr. Morris in Auckland, this modern, approachable restaurant maximises local produce to bring to life a truly innovative menu with a nod to his Pasifika heritage. Featured beneath the main dining room is “Mrs. Morris”, where guests can experience culinary delights crafted with Miele appliances.
