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1 large onion, finely sliced
2 - 4 garlic cloves, minced
1 teaspoon dried sage
1/2 a butternut pumpkin, deseeded and peeled
1 tablespoon olive oil
4 sheets pampas puff pastry, defrosted
1 'ball' of good quality light mozarella, sliced
1 egg, beaten
Preheat oven to 220C.
Melt the butter in a saucepan, add the onion, garlic and sage. Cook over a simmering heat for 20 minutes until soft.
Cut the pumpkin in 5mm thick slices and brush with a little oil.
Line a baking tray with baking paper. Lay a sheet of pastry down. Spread 1/2 the onion over the pastry, leaving around 2 - 3cm border.
Top with slices of pumpkin
Top with slices of mozarella.
Place a sheet of pastry on top and repeat the layering.
Place the top piece of pastry. Press the edges together and seal. Lightly run a sharp knife over the top to score the pastry.
Brush with beaten egg.
Place in preheated oven and bake for 25-30 minutes until the pastry is puffed and lightly brown.
NOTE: You can substitute any baking veggies that you may have in the pantry.