Preparation time is 25minutes
Cook time is 45minutes
Total time is 1hours 10minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
8
- 50grams butter
- 750grams onions, thinly sliced
- 2 cloves garlic, chopped
- 1tablespoons sage, chopped
- 1kilograms pumpkin, peeled and deseeded
- 1tablespoons olive oil
- 2 blocks of puff pastry, x 350 g each, defrosted if frozen
- 250grams fontina cheese, sliced
- 1 egg, beaten
- 1 pinch salt
- 1 pinch black pepper
- 1tablespoons plain flour (for dusting)
Nutrition per serving
1820kJ / 436Cal
1820 Kilojoules or 436 Calories
21% of daily energy intake*
Protein
14.9grams
Fat
24.9grams
Carbs
36.5grams
Sugars
12.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Melt the butter in a frying pan, add the onions, garlic, sage and salt and pepper and cook over a medium heat, stirring occasionally, for 20-25 minutes until soft and golden. Leave to cool.
Step 2 of 5
Meanwhile, cut the pumpkin into 5 mm thick slices and brush with the oil. Heat a ridged griddle pan until hot. Add the pumpkin, in batches, and cook for 2-3 minutes on each side until tender. Leave to cool.
Step 3 of 5
Roll one pastry block out on a lightly floured work surface to form a rectangle a little smaller than a baking sheet. Lay on the sheet. Spread over half the onion mixture, leaving a 2.5 cm border. Top with half the pumpkin and half the cheese. Repeat these layers, seasoning with salt and pepper.
Step 4 of 5
Roll out the remaining pastry a little larger than the first. Brush around the filling with beaten egg and top with the second piece of pastry. Press the edges together to seal, then decorate with the tines of a fork. Brush with beaten egg and score the surface with slashes.
Step 5 of 5
Bake in a preheated oven, 220°C for 25-30 minutes until puffed and golden. Leave to cool slightly, then cut into slices and serve warm.
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