Place the baking tray in the oven.
Thaw 3 sheets of puff pastry. The pastry should be soft enough to work with but still cold. If it warms up too much, it gets sticky and difficult to work with.
Crumble the feta into a bowl.
Now add the Ricotta and crumble that in as well.
Add crushed black pepper to taste.
Taste the mix and add more salt if you want. I didn’t need to add any salt at this stage.
Add the spinach and red chili flakes. Mix well.
Crack the egg into a small bowl. Whisk and keep aside.
Working with one sheet at a time, cut the sheet in half.
Spoon the mix to form a long log in the center of each half of the pastry (lengthwise).
Brush one side (along the length) of each half of the sheet with the whisked egg.
Roll the other side of pastry over the spinach into a tight log. The egg will help seal the pastry.
Place the rolls on greaseproof paper, seam side down. Repeat with the rest of the pastry.
Carefully place the paper onto the heated tray.
Brush the tops of the rolls with the whisked egg (egg wash).
Crack some black pepper on the top of each roll and sprinkle some black sesame seeds on the rolls.
Bake for about 30 minutes or till golden brown in color.
How to make Pumpkin Puree at home –
1 – 1 1/2 kilo pumpkin
You can either use small pumpkins or a wedge of a larger one, whatever you can get your hands on. I used about 1/3 of a Kent Pumpkin.
Preheat the oven to 180ºC.
Cut into equal sized wedges. Leave the skin on. Scoop out the insides – the seeds and the membrane.
Place the pumpkin skin side down on a roasting tray and bake for 45 minutes to an hour or till a knife pierced through the flesh of the pumpkin goes through without any resistance. (I did this while we were having dinner)
Let the pumpkin cool. (I left it to cool overnight and made the puree the next day.) Peel the pumpkin or scoop out the flesh, whatever you find easier, and place the pumpkin in a food processor and blitz till done. If it looks too dry, add a couple of spoons of water and blitz again.
What you are left with is a glorious bowl of fresh pumpkin puree.
Now, let’s get on to making the Pumpkin Pie.
For the pie crust –
250g all purpose flour
125g cold butter, cubed
A couple of tablespoons of cold milk
(If you’re using unsalted butter, add a pinch of salt. If you’re using salted butter, leave out the salt.)
Place the flour and butter in the food processor.
Pulse a few times till the butter has broken down and you’re left with a mix that looks like this.
Add a couple of spoons of cold milk to help bind the pastry and pulse a couple of times till you are left a mix that looks like this. Start with a spoon or two and add more if needed.
Place some clingfilm on your work surface (lesser clean up this way) and tip this mix on top.
Press together to form a dough. Don’t knead or overwork the dough.
Wrap it up in the same cling film and refrigerate for about half an hour.
While the dough is chilling, make the pie filling.
For the pie filling –
2 cups fresh pumpkin puree
1 can evaporated milk (a 12 ounce can)
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
Place all the ingredients in the food processor and blitz till everything is well incorporated and smooth.
Preheat the oven to 180ºC.
Take the dough out of the refrigerator and roll to a disc large enough to cover a 9 inch pie dish. Line the pie dish with the dough and pour in the filling.
Cover just the edges of the pie crust loosely with foil to keep it from burning.
Bake for 50-60 minutes or till a knife pierced through the center comes out clean. Take the foil off in about the last ten minutes to let it evenly brown.
Cool and cut into wedges and serve.
Pin now and try later.