Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
Delivery costs:


Pumpkin and feta pies with sage
30 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 303
  • Fat about 20g
  • Carbohydrates about 23g
  • Protein about 8g
This is needed
This is needed for 6 piece
  • 2 tbsp butter
  • 1 garlic clove, finely chopped
  • 1 onions, finely chopped
  • 600 g squash (butternut or muscat), cut into cubes
  • 1 handful sage leaves
  • 0.5 dl white wine
  • a little nutmeg
  • 0.5 dl vegetable bouillon
  • salt and pepper to taste
  • 150 g feta, crumbled
  • 1 parcel strudel pastry (Betty Bossi, 60 g)
  • 4 tbsp butter, melted, left to cool
  • 2 tbsp blue poppy seeds
  • For 6 pie moulds (approx. 10 cm in diameter each)
View these products
And that's how it's done
And that's how it's done
Heat the butter in a wide-bottomed pan, sauté the onions, garlic, pumpkin and sage for a few minutes. Pour in the wine and stock, bring to the boil, boil off all of the liquid, season. Place in a bowl and allow to cool slightly. Mix in the feta.
Grease the moulds with butter. Fold the strudel pastry sheets over one another, glaze with a little butter, place on a piece of kitchen towel, cut into 6 squares, and place in the prepared moulds. Place the filling into the moulds, fold the excess pastry loosely over the top, and close the pies. Glaze the surface with the rest of the butter, and scatter poppy seeds over the top. Bake: for 20-25 mins. in the centre of an oven preheated to 200°C.