Pumpkin, Cheddar and Caramelised Onion Triangles
Serves: 20
Prep time: 15 minutes
Cook time: 65 minutes
½ serves per portion
Recipe courtesy of Maddy Rolla, Country Kitchens team
Ingredients:
- ½ small kent pumpkin, peeled and cut into chunks
- 2 tablespoons olive oil
- 2 brown onions, thinly sliced into rings
- 200g reduced fat cheddar cheese, grated
- ½ cup walnuts, finely chopped
- ½ cup dates, finely chopped
- 2 sprigs thyme (optional)
- 5 sheets reduced fat puff pastry
- 1 egg, whisked with 1 tablespoon of water for egg wash
- ¼ cup mixed sesame, pepita and sunflower seeds, for topping (optional)
Method:
- PREHEAT oven to 200ºC.
- COAT pumpkin with 1 tablespoon olive oil and roast in the oven for 45 minutes.
- COOK onion in a frypan with remaining olive oil, stirring until soft, brown and caramelised.
- MASH roasted pumpkin in a bowl and combine with onion, cheddar, walnuts, dates and thyme.
- CUT each square of pastry into quarters and spoon 2 tablespoons pumpkin mix into each pastry square. Repeat process until pumpkin mix has been used up.
- FOLD each pastry square into triangles and press down on the edges with a fork.
- PLACE pumpkin pastry triangles onto a lined baking tray.
- MIX water with egg and coat the pastry with egg wash. Sprinkle with seeds.
- BAKE in the oven for 20 minutes or until golden brown.
- SERVE hot or cold as a snack or with a side salad for a meal.
What's Great About It:
This vegetarian recipe is great for all occasions. Batch cook and freeze for lunches with a side salad, or serve for a morning or afternoon tea snack. This recipe is simple but tastes gourmet with the well balanced sweet and savoury flavours.
