Roast Pumpkin, Fetta & Kale Hand Pies

Popping bits and bobs found in the fridge within buttery sheets of pastry and tonnes of cheese was a light bulb moment for me. You don’t have to follow this recipe to the letter. You could just get what you have lying around from last night’s roast or meat with three veg and do something similar. It’s a true representation of a midweek CBF meal!

Method

Preheat oven to 220˚C.

Pop your chunks of pumpkin and thyme in a roasting tray and drizzle generously with olive oil and season with salt and pepper.

Put the roasting tray into the oven for approximately 25 minutes, until your pumpkin is golden on the edges.

Remove from the oven and allow to cool.

In a fry pan, on low-medium heat, add olive oil and garlic. Once you can smell the amazingness of the the garlic, add the kale and lemon juice. Cover and cook for 5 minutes, uncover and cook until there is no liquid. Set aside to cool.

Let’s stick these pies together, cut your puff pastry sheet into 4 squares.

Pop a little bit of kale, a good chunk of pumpkin, some spring onion and crumble a little fetta on top.

Brush the edges of the pastry with a little of the whisked egg and fold one corner to the other to make a little triangle parcel.

Grab a fork and squish the edges together so it makes a pretty pattern.

Pop each parcel on a tray lined with baking paper until full. Grate lots of parmesan over the top.

Put the tray of pies in the oven, still on 220˚C, for approx. 20 minutes, or until your hand pies are golden.