Why recepie famous for?
Beats the smell of home-made bread just out of the oven. This pumpkin, feta and rosemary twist recipe is the perfect addition to any dinner table.
Ingredients
400g kent pumpkin, steamed, peeled, chopped2 cups self-raising flour, sifted
1 pinch salt
60g cold butter, chopped
200g fetta cheese, crumbled
1 teaspoon rosemary, finely chopped, plus extra sprigs for topping
1/2 cup buttermilk, plus 1 teaspoon extra for brushing
20g butter, to serve (optional)
Instructions
Step 1
Preheat oven to 220C or 200C fan-forced. Line a baking tray with baking paper.
Step 2
Mash 2/3 cup pumpkin. Dice remaining pumpkin and set aside. Place flour and salt into a large bowl. Add butter and using fingertips, rub butter into flour until mixture resembles breadcrumbs. Add mashed pumpkin, fetta and chopped rosemary and stir to combine. Make a well in centre. Add buttermilk. Using a flat bladed knife, stir until a dough forms.
Step 3
Turn dough onto a lightly floured surface and knead gently to form a rectangle. Cut dough into 3 equal pieces. Roll each piece into 4cm thick log. Place onto prepared tray and plait dough together. Top with reserved diced pumpkin and rosemary sprigs, pressing lightly into dough.
Step 4
Brush with extra buttermilk. Bake for 15-20 mins, until hollow sounding when tapped. Break into pieces and serve with butter, if using.
leave comments