Butternut, feta and chilli turnovers recipe

Snacky, tangy pastry parcels

Posted 2022-03-10

Time

Prep: 5+10 minutes?
Cook: 50+25 minutes

Ingredients

• 1kg butternut squash (unpeeled), halved and de-seeded
• Olive oil
• 2 tsp chilli flakes
• 1 tsp ground cinnamon
• 1 fat garlic clove, crushed
• 200 g feta cheese, crumbled
• ~30 g flat leaf parsley, finely chopped
• 1x 320g ready-rolled all-butter puff pastry sheet
• 1 egg, beaten
• 1 tsp nigella seeds
• Maldon sea salt flakes
• Freshly ground black pepper

Method

1. Preheat the oven to 210°C (190°C fan).
2. Place the squash halves, with their cut sides facing up, in a baking tray.
3. Drizzle over a little olive oil.
4. Roast for about 50 minutes, until the flesh is cooked through and soft.
5. Don’t switch off the oven.
6. When cool enough to handle, use a spoon to scoop the flesh out of the squash skins into a mixing bowl.
7. Add the chilli, cinnamon and garlic and season with a generous amount of salt and pepper.
8. Mash the mixture together.
9. Gently fold in the feta and parsley.
10. Set aside.
11. Increase the oven temperature to 220°C (200°C fan).
12. Cut the pastry into 8 squares.
13. Divide the filling into 8 portions
14. Shape one portion of filling into a sausage shape and place it diagonally across one of the pastry squares.
15. Fold two opposite pastry corners over the filling, pinching together - leave the filling exposed at each end.
16. Repeat with the remaining pastry and filling.
17. Transfer the parcels to a lined baking tray - the paper from the pastry can be used for the lining.
18. Brush the parcels with the beaten egg and scatter the nigella seeds over them.
19. Bake for about 25 minutes, or until deep golden brown.
20. Serve hot or at room temperature.

Source

• Bazaar by Sabrina Ghayour

Verdict

• These are really good! The nigella seeds definitely make a difference.
• Unfortunately they’re all gone very quickly.