Pumpkin, fetta and rosemary twist

Name: Pumpkin, fetta and rosemary twist
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 400g kent pumpkin, steamed, peeled, chopped; 300.00 gm self-raising flour, sifted; 1 pinch salt; 60g cold butter, chopped; 200g fetta cheese, crumbled; 1 tsp rosemary, finely chopped, plus extra sprigs for topping; 130.00 gm buttermilk, plus 1 tsp extra for brushing; 20g butter, to serve (optional)

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 8

Author : Coles Magazine

vegetarian vegetables side

Ingredients

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400 grams kent pumpkin, steamed, peeled, chopped300.00 gm self-raising flour, sifted1 pinch salt60 grams cold butter, chopped200 grams fetta cheese, crumbled1 tsp rosemary, finely chopped, plus extra sprigs for topping130.00 gm buttermilk, plus 1 tsp extra for brushing20 grams butter, to serve (optional)

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Instructions

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Step 1

Preheat oven to 220C or 200C fan-forced. Line a baking tray with baking paper.

Step 2

Mash 2/3 cup pumpkin. Dice remaining pumpkin and set aside. Place flour and salt into a large bowl. Add butter and using fingertips, rub butter into flour until mixture resembles breadcrumbs. Add mashed pumpkin, fetta and chopped rosemary and stir to combine. Make a well in centre. Add buttermilk. Using a flat bladed knife, stir until a dough forms.

Step 3

Turn dough onto a lightly floured surface and knead gently to form a rectangle. Cut dough into 3 equal pieces. Roll each piece into 4cm thick log. Place onto prepared tray and plait dough together. Top with reserved diced pumpkin and rosemary sprigs, pressing lightly into dough.

Step 4

Brush with extra buttermilk. Bake for 15-20 mins, until hollow sounding when tapped. Break into pieces and serve with butter, if using.