I rarely have people over for dinner mid-week. It is just so hard to get a meal going, and then get the kids into bed in anything resembling a decent hour, that it’s all too hard. However, when I do go for the mid-week option, I look for impressive + easy. This is where options like store-bought puff pastry come in very handy.
These pastries make a wonderful crunchy, sweet/savoury appetiser.
- 5 sheets puff pastry
- 1/2 small blue pumpkin (or butternut squash)
- 2 cloves garlic
- olive oil
- 20 cherry tomatoes
- 200g marinated feta
- 200g ricotta
- handful continental parsley
- 1 egg, lightly whisked
Preheat oven to 180C. Line baking trays. Oil additional baking tray. Grate or crush garlic and spread over the oiled tray. Chop pumpkin into large even chunks (you can leave the skin on at this point), and lay on baking tray in a single layer. Bake until just getting soft – flipping over periodically to coat in the garlic and oil. Once cool enough ot handle, cut skin off the pumpkin and chop into smaller pieces.
While pumpkin is cooking, separate the pastry sheets to defrost. Chop tomatoes into quarters, chop feta into small pieces, and finely chop the parsley.
Cut each piece of pastry into 4 squares. Prick the pastry with a fork. Place a teaspoon of ricotta in the middle of each pastry piece. Create small mounds over the ricotta with the pumpkin, feta, tomatoes and parsley, leaving a border around the mound. Brush the borders of each pastry with the egg and place on baking trays.
Bake for about 12 minutes or until pastry is golden. Serve immediately.