Pumpkin Puffs
1h·Australian
Pumpkin Puffs
Ingredients
- 800g butternut pumpkin, seeded, peeled, thinly sliced
- Olive oil spray
- 1 1/2 sheets (25cm) ready-rolled frozen butter puff pastry
- 1 bunch rocket
- 125g goat's cheese, crumbled
- 45g pine nuts
- 40.00 ml balsamic glaze
Instructions
3 steps
- 1
Preheat oven to 200°C. Line an oven tray with baking paper. Place the pumpkin in a single layer on the tray. Spray with olive oil and season with salt and pepper. Bake in preheated oven for 30 minutes or until golden and tender.
30 min - 2
Cut the puff pastry into 12 rectangles and place on 2 oven trays. Bake, swapping trays halfway through cooking, for 10-12 minutes or until puffed and golden.
12 min - 3
Place a pastry rectangle on each serving plate. Top with pumpkin, rocket and goat's cheese and sprinkle with pine nuts. Top with remaining pastry rectangles. Drizzle with balsamic glaze and serve immediately.
Progress
0 / 3 steps