Ingredients:

  • 1 lb Butternut Squash, peeled, seeded, and diced into 1 cm cubes
  • 2 Tbsp Olive Oil
  • 10 leaves Fresh Sage, roughly chopped
  • 1 tsp Maple Syrup (Optional)
  • ½ tsp Red Pepper Flakes (Chilli Flakes)
  • Salt and Black Pepper, To taste
  • 1 x 14.1 oz block All-Butter Puff Pastry
  • 1 large Egg, lightly whisked for egg wash
  • ½ tsp Dried Thyme
  • 4 oz Feta Cheese
  • 2 oz Cream Cheese, full-fat, softened
  • ½ tsp Lemon Zest
  • 1-2 tsp Milk or Water
  • 4 leaves Fresh Sage (for garnish)

Instructions:

  1. Stage 1: Preparing the Squash Filling. Preheat the oven to 200°C / 400°F. Toss the diced butternut squash with 2 Tbsp olive oil, chopped fresh sage, maple syrup, chilli flakes, salt, and pepper.
  2. Roast: Spread the squash evenly on a lined baking sheet. Roast for 20 minutes, or until fork-tender and slightly caramelised around the edges. Set aside to cool completely.
  3. Stage 2: Whipping the Feta. In a food processor, combine the feta cheese, cream cheese, and lemon zest. Blend until crumbly.
  4. Achieve Creaminess: Gradually add 1-2 teaspoons of milk (or water) until the mixture is completely smooth, light, and airy. Transfer to a piping bag or small bowl. Chill.
  5. Stage 3: Assembling and Baking the Puffs. Lay the cold puff pastry sheet out flat. Using a 2.5-inch round cookie cutter, cut out 16 even rounds.
  6. Fill the Rounds: Place 1 teaspoon of the cooled roasted squash mixture onto the centre of 8 of the pastry rounds, leaving a clear border.
  7. Seal: Brush the edges of the filled rounds with the egg wash. Place the remaining 8 pastry rounds on top of the filling, aligning the edges perfectly.
  8. Crimp and Finish: Use a fork to firmly crimp and seal the edges of each puff. Brush the tops generously with the remaining egg wash and sprinkle with dried thyme.
  9. Bake: Bake for 15-20 minutes, or until the pastry is deeply golden brown and well-risen.
  10. Stage 4: Garnish and Serve. While the puffs cool slightly, heat a splash of oil in a small pan. Fry the 4 remaining sage leaves for 30 seconds until crisp. Drain on kitchen paper.
  11. Top and Serve: Remove the puffs from the oven and let them cool for 5 minutes. Pipe or spoon a dollop of the chilled whipped feta onto the top of each warm puff. Garnish with a piece of crispy sage. Serve immediately.