Butternut, feta and pesto pies

Name: Butternut, feta and pesto pies
Yield: 4 servings
Cuisine: Bake
Ingredients: 400.00 g puff pastry frozen, thawed; 60.00 ml pesto basil; 250.00 g butternut mashed; 2.00 feta cheese black pepper; 1.00 eggs beaten

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (5)

400.00 g	puff pastry — frozen, thawed
60.00 ml	pesto — basil
250.00 g	butternut — mashed
2.00	feta cheese — black pepper
1.00	eggs — beaten

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Method:

Preheat oven to 180 ºC.
Unroll pastry and cut out 8 equal-sized squares (there should be a little pastry left over).
Place equal amounts of pesto on 4 squares, then top with 1/4 of butternut. Halve each feta round and place 1 piece on top of butternut on each square.
Brush beaten egg around edges of filled pasty squares down firmly to seal edges.
Cut out shapes from remaining pastry and use to decorate tops of pies. Brush with remaining egg.
Place pies on a greased baking sheet and bake for 20 minutes, or until golden and puffed up.