Friday - - Ramadan Recipe Special -

Prep time 15 mins Cooking time 1 hour 30 mins, in­clud­ing as­sem­bly time Makes 2 pies 720g but­ter­nut squash, peeled About 100ml olive oil 800g puff pas­try sheets 6 fresh sage leaves 3 packs feta cheese, crum­bled 1 egg, whisked Pre­heat the oven to 180°C. Cut but­ter­nut squash into thin slices. Driz­zle half the olive oil on a large bak­ing sheet and ar­range but­ter­nut slices in a sin­gle layer. Driz­zle with re­main­ing olive oil and sea­son with salt and pep­per. Bake for about 35 min­utes or un­til but­ter­nut is done. Re­move from oven and set aside to cool. Put one sheet flaky pas­try on a work sur­face. Use a side plate to cut out two discs from the pas­try sheet. Put the two discs next to each other on a well-greased bak­ing sheet. Ar­range a sin­gle layer of but­ter­nut on each disc, keep­ing a 2cm edge clear. Put a sage leaf on top of the but­ter­nut on each disc. Scat­ter a layer of feta cheese on top. Re­peat lay­ers twice more. Cut out two discs from the re­main­ing sheet of pas­try (these need to be 4cm larger in di­am­e­ter than the pre­vi­ous two discs). Brush the edges of the pas­try cir­cles hold­ing the fill­ing with whisked egg. Cover each pie with the larger pas­try cir­cle, press­ing the edges to­gether firmly. Cut small crosses in the top layer of the pas­try and brush with egg. Bake for 40 min­utes or un­til pas­try is crisp and golden. Re­move from oven and serve hot.

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