- 150 g flour, plus extra for rolling
- 110 g cold butter ( cut in small cubes)
- 1/2 tsp salt
- 1/2 tsp sugar
- 4 tbsp ice cold water
- 1 egg
- one small pumpkin
- one onion
- 2 tbsp butter
- 100 g feta cheese
- olive oil
For the pastry, place flour, salt and sugar in the food processor. Add the butter and pulse until the mixture has a coarse meal texture. Add slowly the water and pulse for a couple of times more. Place the crumbly mixture on a surface and shape a ball. Refrigerate the dough for an hour.
Peel pumpkin, then halve and remove the seeds. Cut into small dices. Toss the dices with olive oil and salt. Roast in a preheated oven at 200 degrees C until tender.
Meanwhile, melt the butter and brown the onion, seasoning with salt and a pinch of sugar. Cook over low heat, until soft and lightly golden brown. Mix together the pumpkin, onion and feta cheese. Set the mixture aside to cool.
Roll the dough into a round. Transfer to a baking sheet.
Spread the pumpkin filling, leaving a border to fold.
Fold the border over the pumpkin mixture.
Brush the borders with egg wash. Optionally, in the centre can be sprinkled over some grated feta cheese.
Bake for about 30 min or until golden brown, at 200 degrees C.