• Cooking
    30 minutes
  • Serves
    35 minutes
  • Difficulty


  • 2 sheets PAMPAS Puff Pastry, thawed
  • 250g pumpkin peeled and chopped
  • 2 tsp olive oil
  • ½ red onion finely chopped
  • 2 cloves garlic, finely chopped
  • ½ tsp ground cumin
  • 250g fresh ricotta
  • 40g feta, crumbled
  • 2 tbsp pinenuts, toasted
  • ¼ cup coriander leaves, chopped
  • 1 egg lightly whisked
  • For sprinkling Sunflower kernels
  • For serving Sweet chilli sauce


  • Pre-heat oven to 220°C (200°C fan-forced). Line an oven tray with baking paper.
  • Boil pumpkin in a saucepan of water until tender. Drain, and mash until smooth and set aside to cool.
  • Heat oil in a frying pan over medium heat. Add onion, garlic and cumin. Cooking for several minutes until onion is tender. Set aside to cool.
  • In a large bowl, combine the cooled pumpkin and onion mixtures with the ricotta, feta and pinenuts. Mix well and season to taste.
  • Cut each pastry sheet into 4 even squares. Divide ricotta mixture along the centre of each pastry square. Brush one edge lightly with egg wash and fold over to encase filling with seam underneath.
  • Place onto lined oven trays and brush with more egg wash and sprinkle with kernels. Bake for 22-25 minutes or until pastry is golden and crisp. Serve warm with sweet chilli sauce.