Butternut, feta & red onion puffs

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Serves 2


  • 1/2 butternut squash, peeled and diced small
  • 2 red onions, peeled and finely sliced
  • 1 tablespoons rapeseed oil
  • 2 cloves garlic, peeled and chopped
  • 1 sprig rosemary, finely chopped
  • 1 handful green beans, finely chopped into rounds
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon sumac
  • 1/4 teaspoon ground ginger
  • 1 tablespoon pine nuts
  • 100g feta, crumbled
  • Zest of 1/2 lemon
  • 280g rolled puff pastry (I use gluten-free)
  • 1 egg, beaten
  • 1 tablespoon pumpkin seeds
  • Salt and pepper

You will need a large frying pan, roasting tray, baking paper and a pastry brush.


Prep time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes

Butternut, feta and red onion puffs

These little badgers are brilliant for lunch or dinner. You can make the puffs and freeze them before cooking, so they are great to make a batch, freeze, and then pull them out as and when you need them. Don’t worry if they fall apart a little as you fold over the pastry. You can see mine have! They remind me of an adult, aromatic, veggie, healthful version of a sausage roll or a samosa. Whichever way, they are insanely good!


Preheat the oven to 180/350/gas 4.

In a large frying pan, heat the oil over a medium heat and add in the butternut and red onion slices. Cook over a low to medium heat for 10 minutes, until the butternut and onions have softened.

Add the garlic, rosemary, spices, pine nuts and sliced beans and stir for a further 3 minutes.

Season with salt and pepper and leave to cool for 10 minutes.

Line the roasting tray with baking paper. Lie out your pastry and cut into 4 equal rectangles. Add the feta and lemon zest to the butternut mix and stir well.

Place a large pile (approximately 2 tablespoons of the mixture) in the middle if each triangle. Carefully over to create a triangle, pushing in any lost vegetables. Fold over any loose sides and pinch the edges with a fork. This can get quite messy, but it will look better when it’s cooked!

Brush the puff triangle with the beaten egg and scatter over the pumpkin seeds equally.

Place in the oven for 20 minutes or until golden brown. Serve on their own or with a green leaf and tomato salad.



If you are cooking them from the freezer, simply take them out and place on a tray lined with baking paper. Cook for 20-30 minutes or until golden brown.”

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