Butternut, feta and pesto pies

Recipe from: 3/1/2000 12:00:00 AM
Ingredients 5
Servings 4


  • 400
    roll frozen puff pastry, thawed
  • 60
    basil pesto
  • 250
    butternut, cooked and mashed (weighed peeled)
  • 2
    rounds black pepper feta cheese
  • 1
    medium egg, beaten


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.

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